Title: Butterscotch Pudding
Categories: Dairy American Microwave
Yield: 4 Servings
| 2/3 | c | Packed brown sugar |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt |
| 2 | c | Milk |
| 2 | | Egg yolks, slightly beaten |
| 2 | tb | Margarine or butter, Softened |
| 1 | ts | Vanilla |
Mix brown sugar, cornstarch and salt in 2-quart saucepan. Gradually stir
in milk. Cool over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1
minute; remove from heat. Stir in margarine and vanilla. Pour into dessert
dishes. Cover and refrigerate about 2 hours or until chilled. 4 SERVINGS
(ABOUT 1/2 CUP EACH); 300 CALORIES PER SERVING.To Microwave: Decrease milk
to 1-3/4 cups. Mix sugar, cornstarch and salt in 8 cup microwavable measure
or 2-quart microwavable casserole. Gradually stir in milk. Microwave
uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened
and boiling. Stir at least half of the hot mixture gradually into egg
yolks. Stir into hot mixture in measure. Microwave on medium (50%) 1 to 3
minutes, until thickened. Continue as directed.