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As a devotee of anything salty-sweet, I'll take butterscotch -- that blessed, unctuously rich fusion of butter and brown sugar -- in any form I can get it, and a pillowy pudding seems to be an exquisite base for the buttery dessert. Butterscotch was invented in the mid-19th century, but its origins are hazy, and the "scotch" is debated to refer to its creation in Scotland or, according to other sources, is a deviation from the term "scorch," referring to its preparation.
When seeking fail-proof dessert recipes, we always find ourselves beelining to one preferred source: David Lebovitz, pastry chef extraordinaire. Lucky for us, he's created a whiskey-spiked butterscotch pudding recipe that he promises to be "fantastically creamy, hyper-délicieux." We believe him, but get cooking and see for yourself!
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Pudding is one of those foods that I just never think of making. Once in a great while I'll be at the supermarket and down the aisle from the milk are those individual pudding cups and I'll sometimes buy those (maybe once a year), but I haven't made pudding in many years.
