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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!

Recipe:

Ingredients

• 3 cans cream style corn
• 3 cans whole kernel corn or 1-2lb bag of frozen whole kernel corn
• 3 eggs beaten
• 1/2 c milk
• 1/2 lb fried bacon, chopped
• 1-line of crackers of your choice (I use Townhouse or Ritz)
• 2/3 stick of butter to dot on top

Steps:

1. In a 3 quart Red Wing Stoneware Bean Pot, add both types of corn & mix thoroughly.
2. Mix eggs & milk together then add to corn.
3. Add in fried bacon.
4. Crush crackers & add to mixture.
5. Slice butter – dot on top of mixture.
6. Bake covered at 350 ° for 30 minutes.
7. Uncover & bake an additional 35 minutes, until done.

Top will be brown & it will look like a quiche in texture.
Feel free to play with this recipe, I have used different crackers depending on what I had in the cupboard.
Instead of bacon, ham could be easily substituted.
It will make a very thick mix so get those arm muscles ready!
Also, I do not ever grease the bean pot before using & this does NOT stick so makes for easy clean up.

Hope you enjoy!