When I think of pudding, I think chocolate. Let's be frank, I think chocolate pretty much all the time, but here, I wanted to try something completely different, so I am totally out of my comfort zone. Adapted from the Butterscotch Pudding recipe from Gourmet Magazine, February 2009, and my Doctor Who custard, this pudding reminded us of sugar cookies, in pudding form. The espresso powder is optional, but lends stronger caramel notes to this silky smooth pudding, if that's what your looking for. I like to sprinkle some turbinado sugar on top for a bit of added crunchy fun. - mrslarkin

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