Introduction: 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.