Butterscotch Pudding with Salted Buttered Pecans

I always feel at odds this time of the year. Labor Day is passed, schools back in session, and football season has started.Time for bonfires, bowls of chili, pumpkins, and all things Fall, right? Except that technically it's still summer for a couple more weeks, and here in Alabama it's still hot, like 90 degrees outside hot. It's that weird in-between seasons time. I can never decided what to wear. Too hot for jeans, not supposed to wear white anymore... mostly I stand staring at my closet hoping some perfect transitional outfit will suddenly appear.
Lately I've been feeling the same way about food. All the summery foods are still in season, but I'm ready for a change. I want the flavors of Fall, but it's still just plain too hot to even think about making much less eating, a big bowl of chili or hanging out by a bonfire. I tend to stand looking in the fridge the same way I look in the closet, just hoping to suddenly find the perfect in-between food. Of course this never happens in the closet or the fridge...
I think this butterscotch pudding is the perfect in-between dessert. It's cold which is what I want in this heat, but it's got a wonderful rich caramel flavor which satisfies my craving for Fall. Topped with a dollop of whipped cream and some salted buttered pecans, it's just what I was hoping for while staring into the fridge...now if I could just find the right outfit!

Butterscotch Pudding
source: David Lebovitz
serves 4-6
PRINTABLE RECIPE:

INGREDIENTS:
4 tablespoons butter
1 cup packed dark brown
3/4 teaspoon kosher salt
3 tablespoons cornstarch
2 1/2 cups whole milk
2 large eggs
2 teaspoons bourbon (optional)*
1 teaspoon vanilla extract

METHOD:
 Melt the butter in a medium heavy bottomed pan. when melted, stir in the dark brown sugar and salt, stir until the sugar is well-moistened. Remove from heat.
 In a small bowl, whisk together the cornstarch with  1/4 cup of the milk until very smooth, then whisk in the eggs.
Gradually pour the remaining milk into the melted brown sugar, whisking constantly. Whisk in the cornstarch mixture.
Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking until the pudding thickens up. If the pudding seems to have a curdled look, don't freak out! Blend the pudding in batches in a blender or pass it through a medium mesh sieve and it'll be fine. I almost always put puddings and curds through a sieve just to get out any little egg-y pieces that may be in them.
Pour the pudding into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. Just before serving, top with sweetened whipped cream and some of the salted buttered pecans.*You don't have to add the bourbon, but if you do, you'll never want to butterscotch pudding without it again, trust me!

Salted Buttered Pecans
1 tablespoon butter
1/4 cup pecans, chopped
1/4 teaspoon course sea salt

Melt the butter in a small pan. Stir in the pecans cooking for about 2 minutes until the pecans are evenly coated with the butter. Remove from the heat and sprinkle the sea salt over the pecans.

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