BUT-TER-SCOTCH. Always loved it, always will. Melissa Clark convinced me to make her easy for “No-Bake Butterscotch Custards” from The New York Times.

Be patient when you simmer the first four ingredients (heavy cream, crème fraîche, dark brown sugar, salt), until slightly thickened.

I did not include the optional molasses. You will refrigerate overnight.

This is not like a gelatin pudding. Rather, it’s a creamy custard. A dreamy winner. Smooth, cool, and stir in some whipped cream.

One note from me: you will not get 4-6 servings from this recipe. I was able to fill only three cups, ⅔ full. Anyway, you will love every spoonful, like I did.