Butterscotch Pudding

by Ari Weinzweig

butterscotch-puddingHonestly, I’m not 100 percent sure what it is that makes this pudding so darned good. I don’t really eat much in the way of sweets, but I surely do love this. And so do loads of other regular customers. When it’s not on the dessert list it evokes loads of requests; it’s definitely one of the most often requested items we make (understanding of course that the frequency of request is tied directly to the frequency at which we’ve run out). But regardless of how regularly it’s been on the menu of late, it is really great. Made with butter, cream and a lot of naturally-made, dark Muscovado sugar (the same stuff that goes into our pecan pie and Roadhouse donuts). Served sprinkled with a pinch of what the French call fleur de sel, it’s really something special!