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BUTTERSCOTCH PUDDING 1 egg yolk 1/2 c. packed brown sugar 2 Tbsp. cornstarch 1/4 tsp. salt 1 2/3 c. milk 3 Tbsp. butter or margarine 1 tsp. vanilla Place the egg yolk in a 1 cup measuring cup. Stir and set aside. Mix brown sugar, cornstarch and salt in a 4-cup microwaveproof container. Slowly stir in milk until smooth. Microwave on High (100%) power, uncovered for 2 minutes. Stir. Microcook for 2 to 3 minutes more until thickened, stirring after every minute. Spoon some of the hot milk mixture into the beaten egg yolk. Stir until mixed. Pour egg mixture into rest of milk mixture. Stir until well mixed. Microcook, uncovered, on High for 30 seconds. Add butter or margarine and vanilla. Mix well. Cover with plastic wrap. Chill 1 hour. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |