— “Classic Home Desserts”by Richard Sax (Houghton Mifflin Harcourt, 2000)Comfort food, nursery pudding, grown-up bliss. This butterscotch pudding is all three and more. Want to turn it into a pie? Bake an 8-inch chocolate cookie crumb crust. Pour all of the cooled pudding into the crust and top with a cloud of whipped cream. Or, if you want to be oh-so-trendy, sprinkle portions with a few flakes of Maldon salt.

serves 4
You might need to buy:
  • large egg yolks
  • packed dark brown sugar
  • pure vanilla extract