You've got to try this dessert! It's even more delicious the next day, if you can wait!

Butterscotch pudding is one of those classic desserts that instantly transports me back to my childhood. Growing up in the Midwest, my mom would often whip up a batch on chilly fall evenings. It's creamy, with just the right amount of gooeyness and a hint of crumbly texture from the caramelized sugar. Whether you're looking for a comforting treat after a long day or a nostalgic dessert to share with family, this butterscotch pudding is sure to hit the spot.

This butterscotch pudding pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a bit of crunch, try serving it with a side of shortbread cookies or a sprinkle of crushed pecans on top. It's also delightful alongside a warm cup of coffee or tea, making it a perfect dessert for a cozy evening in.

Servings: 4

1 cup brown sugar
2 tablespoons unsalted butter
1/4 teaspoon salt
2 cups whole milk
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 cup heavy cream

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring until the sugar is dissolved and the mixture is bubbly.

Slowly whisk in the milk, ensuring the sugar mixture is fully incorporated.

In a small bowl, mix the cornstarch with a few tablespoons of the milk mixture to create a slurry. Whisk this slurry back into the saucepan.

Continue to cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes.

Remove the saucepan from the heat and stir in the vanilla extract and heavy cream.

Pour the pudding into individual serving dishes and let it cool to room temperature. Then, refrigerate for at least 2 hours before serving.

For a richer flavor, try using dark brown sugar instead of light. You can also add a pinch of cinnamon or nutmeg for a warm, spiced twist. If you're feeling adventurous, top the pudding with a drizzle of caramel sauce or a sprinkle of sea salt for a sweet and salty combination. For a dairy-free version, substitute the milk and cream with coconut milk.