Eggless Butterscotch Pudding

Rich, deeply caramelized butterscotch pudding is the kind of dessert that feels nostalgic and indulgent all at once — the sort of thing you'd expect to require a long list of tricky techniques. What makes this version so clever is that it skips eggs entirely and relies on a simple cornstarch slurry to achieve that thick, silky, spoonable texture. Dark brown sugar and butter are cooked together until they smell almost toffee-like before the milk and cream go in, building layers of flavor that taste far more complex than the ingredient list suggests. Whisking constantly as the pudding thickens is the real key here — it keeps everything smooth and lump-free, and straining it at the end guarantees a perfectly glossy result. The pudding sets up beautifully in the fridge after a couple of hours, making it an ideal make-ahead dessert when you're feeding a crowd. Serve it cold with a cloud of whipped cream on top and it's genuinely hard to believe there's no custard involved. This recipe makes four generous servings, so there's just enough to go around — though you may wish you'd doubled it.

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