Butterscotch Pudding
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Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsPlace egg yolks in a medium bowl and whisk until combined. Set aside. In a small bowl combine brown sugar, ½ cup milk, corn starch and salt. Mix until fully combined. Set aside. In a medium saucepan, bring 2 ½ cups milk to a boil over medium heat stirring occasionally approx. 7-10 minutes. (Be careful not to scorch milk). Remove milk from heat and stir in brown sugar mixture. Return to heat and continue to cook over medium low heat until mixture begins to thicken (stir continually, approx. 5-6 minutes). Remove mixture from heat and slowly whisk ½ of the hot mixture into egg yolks, stirring continually (temper eggs). Gradually pour the hot mixture back into sauce pan, stirring constantly. Cook over medium- low heat stirring continually until mixture thickens and begins to bubble (approx. 5-6 minutes). Remove from heat and stir in vanilla and butter. Serve immediately over Kinnikinnick Vanilla Wafers or allow to cool- Place plastic wrap directly on custard to avoid skin from forming. Serves 6
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