I don't know about you, but in the dead of winter I start craving the comfort of old-fashioned desserts. Puddings are high on my list because they are quick to prepare and provide near-instant gratification (if you're the sort of person who likes to eat pudding warm). I don't care for commercially prepared butterscotch puddings (either ready-to-eat or from a mix) but I adore this homemade version. It's a delicately-flavoured and not-too-sweet pudding; my older son would be quite happy to eat this every day if given the opportunity!
Ingredients:3/4 cup brown sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups milk
1/2 cup light (10%) cream
2 tbsp butter
1 1/2 tsp vanilla
In a medium saucepan, mix together the brown sugar, cornstarch and salt. Whisk in the milk and cream. Cook over medium-low heat, stirring constantly, until mixture starts to thicken.
In a small bowl, beat the egg. Add about 1/2 cup of the hot milk mixture to the egg and mix well. Pour the egg mixture back into the pot and continue to stir constantly until mixture thickens.
Remove from heat and add butter and vanilla, stirring until well blended and butter is completely melted.
Pour into serving dishes. Serve warm or chilled as you prefer.
I shared this recipe at Full Plate Thursday, the GCC Recipe Swap, Friday Favorites, Fat Camp Friday and Sweets for a Saturday.