While I wouldn’t consider myself a huge butterscotch pudding fan, I do enjoy a good baked custard now and then. And my husband does consider himself a huge butterscotch pudding fan, so I went ahead and made Melissa Murphy’s butterscotch pudding. Between caramelizing the sugar and baking the individual servings, it was moderately labor intensive, but the texture of the resulting pudding was velvety smooth. I would have loved to love this recipe. I was fully prepared to start calling myself a fan. But it was just so salty! And I love salt, so for me to find something too salty is really saying something. I maybe perhaps possibly could see myself trying the pudding again in the future minus the crazy salt. Maybe.
Thanks to Jennifer of Maple n’ Cornbread for choosing this week’s recipe. If you’d like to try this cool, creamy treat, please visit Jennifer’s blog. Just remember to go easy on the salt! And don’t forget to enter my give-away!
Many other people said it was too salty as well, perhaps, just cut the salt a bit. I guess Melissa just likes her pudding a bit more salty?
I read several blogs that said the same thing about the salt. I only made half a batch and it didn’t seem salty to me. Yours looks perfect. š
The pudding looks yummy! Hmm, I like salted caramel, but butterscotch? Not sure.
Thanks so much for baking with me this week! I halved the salt too and it turned out great!
looks lovely. sorry it was so salty
Too bad about the salt. I just didn’t have time to make the pudding last week. It looks nice and creamy though.
The blog no longer exists. š