Butterscotch Pudding
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Butterscotch Pudding
2/3 cup brown sugar, firmly packed
2 Tbsp cornstarch
1 (12 ounce) can evaporated milk
1/3 cup water
1 egg, lightly beaten
3 Tbsp butter, softened
1/2 tsp vanilla
whipped cream
Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes
just to a boil. Remove from heat.
Place beaten egg in a small bowl; stir in small amount of hot milk mixture. Add egg to milk mixture; cook, stirring constantly, for 1 minute. Remove from heat.
Stir in butter and vanilla. Pour into dessert dishes. Refrigerate for 1 hour, or until firm. Top with whipped cream.
