1950's Butterscotch Pudding

Here is a really unassuming vintage desert for you to try. It is something you can whip up and gobble right away or let it cool off for completely new feeling.

I decorated my pudding with a dusting of baking cocoa and powder sugar but consider using whipped cream!

1-1/2 cup brown sugar (either dark or light. I made my own by mixing white sugar with molasa)

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 large eggs

2 tablespoons butter

In a medium saucepan, whisk together brown sugar, cornstarch, and salt.

Separate egg yolks from egg whites. Use egg yolks for another project such as meringue!

Add egg yolks to milk and whisk until combined.

Pour the milk mixture on top of brown sugar mixture in the saucepan and whisk to combine.

Turn on the medium heat and stir occasionally until the pudding starts to bubble and thicken.This will take about ten minutes.

After it thickens, stir in butter until it melts. Remove from heat.

Spoon into glasses, demitasse cups, or serving bowls.

Chill for one hour or more. Do not cover while cooling.

Serve.