In other Food Nirvana pudding recipes I've railed about the cheap commercial puddings that have too little flavor to be worth buying ... like vanilla and chocolate ... so I recommend making them from scratch at home. It is easy, and oh, so superior!
There is one flavor exception. Either Jello® or Royal® butterscotch pudding that you have to cook (avoid instant puddings!) both have excellent butterscotch flavor with perfect flavor intensity. I am disappointed that I do not know how to make that type of pudding from scratch, as I don't know how to create the perfect butterscotch flavoring at home.
The directions for making the commercial puddings in the regular 3.5 ounce size box call for the addition of two cups of milk, some mixing, and then heating on low heat with stirring until a thick pudding forms. I decided to take the butterscotch pudding, the one commercial type of pudding that I really do enjoy, and AMP it up to make it a spectacular dessert.
Thus, this recipe. This stuff is "to die for" great! And it is totally easy to make.
1, 3.5 ounce box of cook and serve butterscotch pudding mix
1 cup of heavy cream for the pudding
1, 12 ounce can of evaporated milk for the pudding
1 cup of heavy cream for making whipped cream
2 tsp. of vanilla for the whipped cream
2 tsp. of sugar for the whipped cream
Set aside four small, 6 to 8 ounce size dessert bowls to receive the hot pudding immediately after it is made.
Use a heavy bottom saucepan and a wooden spoon for making the pudding.
Put the pudding mix, the cup of heavy cream and the can of evaporated milk into the saucepan, and mix slowly but thoroughly until all particles have been mixed into the liquid.
Heat the mixture on medium heat, stirring constantly, covering all of the interior bottom of the saucepan to avoid having any pudding stick, until the pudding thickens and starts to boil.
Remove the saucepan from the heat and pour/dispense the pudding into the four dessert dishes.
Cover each dish with plastic wrap to avoid having a thick skin of pudding develop on the surface.
Allow the dishes of pudding to cool to about room temperature, or, you can chill the pudding in the refrigerator for an hour or two.
Use a Magic Bullet® high speed mixer with the one pint size mixing container to make the whipped cream. Why? Because the density of the completed whipped cream will be very heavy, and thick ... and yummy good! This is a significant departure from the conventional way of making whipped cream using a stand kitchen mixer and a large chilled bowl and beaters.
Put the heavy cream, vanilla and sugar into the Magic Bullet® container. Seal the container and shake it to mix the ingredients.
Operate the Magic Bullet® until you hear the blade speed suddenly increase. Then shake the container and repeat the mixing operation two more times, each time shaking the container before resuming mixing.
Uncover the dishes of pudding and spoon the whipped cream on top.
Moan with enjoyment ... Yes, this is heaven!
And it is only 3 calories per serving, right? (Ha, Ha!)
In other words, don't serve this dessert very often or you will turn into a blimp!