Rich butterscotch pudding topped with a light, slightly tangy mascarpone cream and toasted candied pecans. Reader Mickey Fielding from Baldwin Hills calls it one of “the most deliciously eyes-rolling-back-in-my-head dishes I’ve ever tasted.”
Mickey, we understand.
To get that incredible butterscotch flavor, chef Ben Ford caramelizes brown sugar, which he then combines with heavy cream, milk, eggs and cornstarch to form a velvety custard base. He then stirs in a little dark rum just to gild the lily. Ford was happy to share the recipe so you can savor all that deliciousness in the privacy of your own home.