Homemade Butterscotch Pudding
Ingredients
- 2/3 C. packed dark brown sugar
- 2 Tbs. cornstarch
- 1 can evaporated milk
- 1/3 C. water
- 1 lg. egg
- 3 Tbs. butter (softened - room temperature)
- 1/2 tsp. vanilla extract
- whipped cream
Directions
Combine sugar and cornstarch in top of a double boiler. Stir in evaporated milk and water. Cook over medium heat, stirring occasionaly until milk is scalded (tiny bubbles will appear around the edge). Remove from heat.
Lightly beat the egg and add a small amount of the milk mixture and stir. Return pan to top of double boiler. Add the egg mixture to the milk mixture, stirring constantly until mixture thickens (approximately one minute). The pudding at this stage should coat the back of a spoon. Remove from the heat. Stir in butter and vanilla. Pour into serving bowl or individual containers. Allow to cool completely. Serve with whipped cream on top, crushed nuts, butterscotch chips, etc.
