Let’s take a little trip shall we? To the land of butterscotch pudding. The homemade kind. The only ingredients not pictured are the vanilla extract, salt, and cornstarch. Picture them in your mind.
I pretty much sort of almost not quite followed THIS recipe. Yes. It’s totally true that evaporated milk does not appear in that recipe. Which is why I added it. For a grand total of 4 and a half cups of milk. I could have substituted some of the evaporated kind for the whole milk. Only. I didn’t.
I didn’t know butterscotch pudding had actual butter in it. It does. It’s good. You stir it in at the end with the vanilla. The whole effect is intoxicating. Swoon worthy. The aroma is bliss. Mine probably has a milder flavor with the extra milk. If you want a richer butterscotch-exploding-in-your-mouth flavor use less milk. I’m also thinking coarse sea salt sprinkled on top = heaven on earth. Next time.
I always wanted to press plastic wrap onto the top of cooling pudding. That might have been my favorite part of all.