Felice wrote:

>
> Thanks, Alice. I've copied down the Mercury News recipe because any pudd
> that starts with 4 cups of heavy cream is worth noting. Someday I may even
> have the nerve to make it.

I am not sure that Butterscotch pudding needs the cream in it since it has
butter in it, and i usually top it with whipped cream. I got the following
recipe out of the LCBO FOod and Drink magazine and it is simple and delicious.
It is a pudding recipe but I also use it for pie filling and it is the best
butterscotch pudding I have ever tasted.


Butterscotch Pudding


2/3 cup (150 mL) dark brown sugar
3 tbsp (45 mL) cornstarch
Pinch salt
2 cups (500 mL) milk
1 egg, lightly beaten
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter
½ cup (125 mL) whipping cream (optional)


1. In a medium saucepan, whisk brown sugar with cornstarch and salt until
evenly mixed. Whisk in ½ cup (125 mL) milk until smooth. In a large measuring
cup, whisk remaining milk with egg until well blended. Whisk into milk mixture
in pan.

2. Set pan over medium heat and stir continuously until mixture boils. Reduce
heat to low, continue to stir and simmer 1 minute. Remove from heat. Stir in
vanilla, then butter. Strain if necessary to remove any lumps.

3. Transfer to individual dessert dishes or to a serving bowl. Refrigerate,
until firm, 2 to 3 hours.

4. Whip cream until soft peaks form. Serve in dollops on pudding.


Makes 4 to 6 servings