So, here's another quick-fix treat for late-night snacking.
I know, I know, you've resolved to lose 100 lbs in this New Year and I'm not helping.
Make this butterscotch pudding and share it with a loved one. Eat it as a snack and walk it off. Dip celery sticks in it.
It's just a perfect butterscotch pudding that happens to be made in the microwave (no risk of scorching your milk), cooks in four minutes, doesn't add heat to the house (hello, homemade pudding in July!) and, best reason of all, is made from scratch! No funky ingredients, no preservatives, no wonky aftertaste. Just pure butterscotch bliss.
Enjoy warm or chilled. Enjoy.
Dana’s Microwave Butterscotch Pudding
from a now-defunct website Dana McCauley
4 tsp cornstarch
½ cup lightly packed dark brown sugar
1 cup 2 % milk
2 egg yolks, beaten
2 Tbsp cold, salted butter, cubed
¼ tsp pure vanilla extract
- Blend the cornstarch with the sugar and salt until well combined in a microwave safe bowl or large glass-measuring cup. Whisk in about 1/4 of the milk until smooth. Blend in remaining milk, whisking until smooth.
- Cook mixture in the microwave on HIGH for 1 minute. Whisk well and cook for 2 minutes longer or until thickened. Spoon a little of the hot milk mixture into the eggs. Stir until smooth. Scrape the egg mixture into the hot milk mixture using a rubber spatula. Whisk well and cook for 1 minute longer on HIGH. Whisk in the butter and vanilla until smooth.
- Cool to room temperature. Makes 2 servings.
I don't know who Dana is, but she came up with the recipe and I haven't changed one thing so I kept her name in the title as she has done.