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:

1. In a small stovetop pan: combing the brown sugar, cornstarch & salt.
2. Add milk & egg yolks and stir until smooth.
3. Cook & stir over medium heat until mixture comes to a boil.
4. Cook & stir 1-2 minutes longer or until thickened.
5. Remove from the heat and stir in butter & vanilla.
6. Cool to room temperature, stirring several times.
7. Pour into four classic butter crocks (not just for butter).
8. 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!