1950's Butterscotch Pudding

Here is a really unassuming vintage desert for you to try. It is something you can whip up and gobble right away or let it cool off for completely new feeling.

I decorated my pudding with a dusting of baking cocoa and powder sugar but consider using whipped cream!

Step 1: Ingredients

1-1/2 cup brown sugar (either dark or light. I made my own by mixing white sugar with molasa)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 large eggs

2 tablespoons butter

Step 2:

In a medium saucepan, whisk together brown sugar, cornstarch, and salt.

Step 3:

Separate egg yolks from egg whites. Use egg yolks for another project such as meringue!

Step 4:

Add egg yolks to milk and whisk until combined.

Step 5:

Pour the milk mixture on top of brown sugar mixture in the saucepan and whisk to combine.

Step 6:

Turn on the medium heat and stir occasionally until the pudding starts to bubble and thicken.This will take about ten minutes.

Step 7:

After it thickens, stir in butter until it melts. Remove from heat.

Step 8:

Spoon into glasses, demitasse cups, or serving bowls.

Chill for one hour or more. Do not cover while cooling.

Serve.