Prep 5 mins
Cook 10 mins
Yummy comfort food! I like it chilled but it can be served warm as well.
- In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
- In a 2-3 quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes; stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden; stir until sugar melts again, about 2 minutes.
- Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to the pan.
- Stir over medium-high heat until pudding thickens and begins to bubble, 3-5 minutes.
- Remove from heat and stir in vanilla.
- Pour into bowls and serve warm, or let it cool and chill in an airtight container for up to 2 days and serve cold.
This taste like the butterscotch pudding from jello. Pretty good stuff, not to sweet to eat. Just right. I didn't like the cooking of the sugar - it made a mess, and took forever. I just ended up stiring it and letting it brown. but it turned out great. Aggie
I thought this was a very good pudding, and an excellent, different choice if you need a quick, easy, homemade dessert using basic, everyday ingredients you most likely have at home. I did find it a bit less rich than other puddings I've had, but it was still very good and I'd recommend it, and would make it again. I would suggest being careful while pouring the milk into the melted sugar and stirring it, as it might splatter or splash.