The Proof Is In the Pudding

Today was an errand after work sort of day, which meant nothing fancy for dinner...at least not from our kitchen. On the upside, it meant going to our absolute favorite pizza joint, Ians for dinner. I know, it's not healhy...but you have to understand the love affair we have going on with this place. Their pizza is fracking amazing. They're most famous for their mac n' cheese pizza. If you've never had it, you're probably thinking "Really? Mac n' Cheese on pizza? That sounds gross!"

That's where you're dead wrong. It's heaven on pizza crust. Today however, their slice case was filled with amazing flavors (I say this like it's an irregularity) which made choosing a flavor for Geeky Dude and I very difficult. 

From the left: Steak and Fries, Smokey the Bandit and Spinach Artichoke Dip

Geeky Dude chose Steak and Fries while I couldn't choose between my all-time favorite of Smokey the Bandit (Chicken, ranch, bbq, bacon and a sprinkling of cheese) and a monthly special of Spinach Artichoke Dip, so we decided to share. It was a good decision as the Spinach Artichoke was amazing! 

Alas, eating out makes the whole cooking something every single day from Pinterest goal a wee bit more difficult...BUT, I am a woman on a mission. I am also a woman who was craving pudding in a serious way but having problems with the fact that my favorite butterscotch pudding is seriously bad for me. Beyond the normal pudding not being good for you on a general whole, sort of way. (Note the "ARTIFICIAL FLAVOR" in giant letters under butterscotch? Yeah...that doesn't scream wholesome) 

So I found this recipe for Classic Butterscotch Pudding from Baking Bites

Classic Butterscotch Pudding
2 tbsp butter
2/3 cup dark brown sugar
2 cups milk, divided (whole or reduced fat)
1 large egg
1 large egg yolk
2 tbsp cornstarch
1 1/2 tsp vanilla extract

1) In a medium saucepan, melt the butter over medium heat. Add brown sugar and stir well, until brown sugar is well moistened.

2) Meanwhile, in a medium bowl, whisk together 1 cup of the milk, egg, egg yolk and cornstarch until very smooth. Whisk in remaining milk, and then slowly pour the mixture into the butter and brown sugar, stirring constantly.

3) Cook, stirring with a spatula and taking care to scrape the bottom and sides of the pan, until sugar is dissolved and mixture just comes to a simmer and begins to bubble. Continue to cook, still stirring, for 1-2 minutes as pudding thickens.

4) Remove from heat and whisk in vanilla extract.

5) Divide pudding into 4 individual serving dishes or ramekins.

***If you want a pudding skin, leave pudding uncovered. If you do not want skin, press a sheet of plastic wrap onto the surface of each serving of pudding.***

Refrigerate for at least 2-3 hours, until pudding is cold. 

So, my notes:

Good luck letting this cool down enough to eat or make a skin. This is seriously delicious and I will make it again!  Make sure you really whisk in all the cornstarch or your pudding will be lumpy.