Sunday, October 28, 2012

Butterscotch pudding

What better way to use up the last of the milk?

2 1/2 cups whole milk
2/3 cup brown sugar
Pinch of salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
2 tablespoons butter

Put 2 cups milk, the sugar, and the salt in a small saucepan over medium heat. Cook just until it begins to steam. Combine the cornstarch and the remaining 1/2 cup milk in a bowl and stir to blend, with no lumps. Add the cornstarch mixture to the pan. Cook, stirring occasionally, until it thickens and just begins to boil. Reduce the heat to very low and continue to cook, stirring, another 5 minutes or so. Stir in the butter and vanilla. Pour into small ramekins and cover with plastic wrap. Refrigerate until chilled.

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