Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Butterscotch Pudding

Desserts from Issue 3 – Spring / Summer 2013 – Rough Cut

Meet the Tenenbaums. Dad Royal, a disbarred lawyer separated from mom Etheline, an academic. Son Chas, an obsessive whiz with mini-me sons mourning the recent loss of his wife. Adopted daughter Margot, a sullen kohl-eyed playwright with frequent writer’s block in a loveless marriage to neurologist Raleigh, but secretly enamored with brother Richie, a fallen tennis star. Absurdity, obviously, ensues. Our butterscotch pudding, inspired by a shared moment between Royal and Margot, has a comforting nostalgic quality we think they could all use a few spoonfuls of.

serves 6

  • ½ cup heavy cream
  • 2 ½ cups whole milk, divided
  • 1 cup sugar
  • ¼ cup water
  • 3 large eggs
  • 3 Tbsp cornstarch
  • ¾ tsp salt
  • 1 Tbsp scotch
  • ½ tsp vanilla extract
  • lightly whipped cream, for serving (optional)

  • 1

    Combine the cream and 2 cups milk and set aside.

  • 2

    In a medium saucepan, heat sugar and water stirring until sugar is dissolved. Once dissolved, boil, without stirring, swirling pan occasionally, and washing down any crystals that form on side of pan with a brush dipped in cold water. When caramel reaches a deep amber color, remove from heat and slowly and carefully add the milk mixture. Caramel will bubble up furiously. Whisk well until caramel is completely dissolved.

  • 3

    Whisk together eggs, cornstarch, salt, and remaining ½ cup milk. Stir into saucepan and simmer over medium heat, whisking until thickened.

  • 4

    Transfer pudding to a bowl and stir in scotch and vanilla. Place a piece of waxed paper directly on surface of pudding and cool. Serve warm or chilled with whipped cream.