A childhood favorite dessert.
Prep: 15 minutes
Chilling time: 1 hour 30 minutes
Total: 15 minutes
Adapted from Gourmet
You can (probably) use half and half in place of the milk and cream if you like. (Update, 1/21/12: half and half works, but has a higher fat content than the milk/cream mixture and results in a firmer, less creamy pudding. Try reducing the cornstarch to 2 tablespoons, and/or omitting the butter.) My favorite sugar for this was organic dark brown sugar; if you only have light brown sugar on hand, you can try whisking in a few drops of molasses to taste along with the butter at the end. Or try experimenting with more exotic sugars, such as panela, palm sugar, muscovado, or Alter Eco's unrefined muscobado sugar. If boozy butterscotch sounds appealing, add 1 1/2 tablespoons of whiskey or dark or gold rum after adding the butter. If you lack vanilla bean (which you can buy in bulk in the Mission, or order), stir in a teaspoon of vanilla extract after adding the butter at the end.
Nutritional values are based on one of four servings.