Butterscotch Pudding

Recipe by Betty Crocker

  • 1/3 cup dark brown sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2cups milk
  • 2 large egg yolks, slightly beaten 
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla
  • In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 2Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
  • 3Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
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