Butterscotch Pudding

This has become my go-to recipe when I have extra milk on hand.  It comes together quickly, and the kids like to help.  I found it years ago in Cooking Light magazine, though I omit the non-dairy topping (yuck!) and add a little almond extract.  The flavor is deep and the texture creamy.  This makes 5-6 servings.  Enjoy!

¼ c. cornstarch
1 c. dark brown sugar
½ tsp. salt
3 cups 1% milk, divided
1 egg
1 egg yolk
1 T. butter
1 tsp. vanilla
¼ tsp. almond extract

Whisk together cornstarch, brown sugar and salt in a medium saucepan. Once well-combined, whisk in 2 cups of milk. Set over medium heat and cook, stirring occasionally, until little bubbles form along the edges of the pan.

Meanwhile, in a medium-sized bowl, whisk together egg, egg yolk, and remaining one cup milk.

Pour a cup or so of the hot milk mixture into the egg mixture to temper the egg, then pour contents of the bowl back into the pan. Bring to a boil, stirring constantly, over medium-to-medium-high heat. Boil one minute and remove from heat.  Stir in butter, vanilla, and almond extract. Divide among six dessert cups. Place plastic wrap directly on the surface of each pudding (to prevent a skin from forming) and chill at least 4 hours. Serve cold.

Note: For special occasions, you could garnish each pudding with a tablespoon or so of whipped cream and a little ground nutmeg.

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