Butterscotch Pudding

When I was a kid, my parents made me take piano lessons. Instead of appreciating this privilege, I whined. I dreaded Wednesday afternoons because of it. One hour sitting at the piano bench felt like an eternity. There was one little thing I did like though: the little glass dish filled with wrapped butterscotch hard candies that sat beside the piano. After each lesson, Rosemary, my teacher would offer me a butterscotch to-go. And so I endured…for one year. The takeaway: a love of butterscotch and “We Three Kings” on the piano.

To all the Vegans reading, there is an option for you too (at the end of the recipe). It’s only fair since no one should be left out from enjoying this amazing pudding, that, might I add, takes less than ten minutes to make. Amazing, right?

This recipe makes four very petite puddings. So double the recipe for a hungry crowd. And I use the word pudding, even though I am longing to call it a custard. But technically it’s not because there are no eggs in it. But it’s just so rich and smooth that imagine it’s a butterscotch custard because that’s what it tastes like. I was honestly surprised that a few simple ingredients could produce such a specific butterscotch flavor. It’s as if those little butterscotch candies are transformed into this silky smooth dessert.