Butterscotch Pudding
- 1/2 cup dark brown sugar
- 3 Tablespoons cornstarch (cornflour)
- A pinch of salt
- 3 eggs
- 2+1/2 cups milk or half-and-half
- 2 Tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Instructions:
Mix together the sugar, cornstarch, and salt in a small saucepan. Mix
together the eggs and milk, and stir this into the sugar mixture,
whisking to dissolve the sugar and eliminate lumps. Heat over
moderate heat, stirring almost constantly, until the mixture has
thickened, about 10 minutes. Stir in the butter and vanilla extract.
Pour the mixture into a bowl, or 4 to 6 small individual bowls. Place
plastic wrap directly on the surface of the pudding to prevent the
formation of a "skin" and refrigerate until thoroughly chilled, at
least 2 hours. Serves 4 to 6.