Creamy Butterscotch Pudding
Creamy Butterscotch Pudding
Ingredients
- ½ cup brown sugar (packed)
- 2 TBS & 2 tsp of cornstarch
- 1/8 tsp salt
- 2 cups of milk (I prefer fat free)
- 2 egg yolks (I used my egg separator) slightly beaten
- 1 TBS butter
- 1 – ½ tsp of vanilla
Directions:
- In a small stovetop pan: combing the brown sugar, cornstarch & salt.
- Add milk & egg yolks and stir until smooth.
- Cook & stir over medium heat until mixture comes to a boil.
- Cook & stir 1-2 minutes longer or until thickened.
- Remove from the heat and stir in butter & vanilla.
- Cool to room temperature, stirring several times.
- Pour into four classic butter crocks (not just for butter).
- Cover & refrigerate for 1-2 hour until chilled.
Bring to work and share with your co-workers so doubling the recipe could be a necessity. It’s a great break time treat!