I have a soft spot in my heart for food nostalgia. Our palates are greatly shaped by what we grew up on. So it’s no surprise that I enjoyed the following excerpt from John Barricelli’s new cookbook, The SoNo Baking Company Cookbook, introducing his butterscotch pudding recipe. Oh, I also have a soft spot for butterscotch pudding — it’s just the best!
I like to think of this pudding as a lighter version of crème brûlée. It can even be “brûléed” by sprinkling it with sugar and torching the top. But then you wouldn’t get to enjoy my very favorite part of the pudding—the skin! Growing up, my brothers and I used to fight over it, all trying to elbow our way to the bowl with our spoons. My brother Peter once said, “If I were rich, I’d hire someone just to make pudding skin for me because I love it so much!” Serve topped with whipped cream. — John Barricelli