Butterscotch Pudding Recipe
Ingredients
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Corn starch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1 3/4 Cup (16 tbs) | |
| 2 egg yolks, slightly beaten | ||
| Butter/Margarine | 1 Tablespoon | |
| Egg whites | 2 | |
| Vanilla | 1 Teaspoon | |
Directions
Combine sugar, corn starch and salt in 2-quart casserole.
Gradually stir in milk.
MICROWAVE 6 to 7 MINUTES on '8', or until thickened, stirring once with wire whip.
Stir a little of the hot mixture into egg yolks.
Blend warmed yolks into hot mixture.
MICROWAVE 1 MINUTE, 30 SECONDS on '8', or until custard coats a metal spoon.
Stir in butter.
Beat egg whites in small bowl until stiff peaks form.
Gently fold into custard.
Fold in vanilla.
Cool.
For ovens without solid state heat control, MICROWAVE 5 to 6 MINUTES on HIGH and 1 MINUTE on HIGH.
Gradually stir in milk.
MICROWAVE 6 to 7 MINUTES on '8', or until thickened, stirring once with wire whip.
Stir a little of the hot mixture into egg yolks.
Blend warmed yolks into hot mixture.
MICROWAVE 1 MINUTE, 30 SECONDS on '8', or until custard coats a metal spoon.
Stir in butter.
Beat egg whites in small bowl until stiff peaks form.
Gently fold into custard.
Fold in vanilla.
Cool.
For ovens without solid state heat control, MICROWAVE 5 to 6 MINUTES on HIGH and 1 MINUTE on HIGH.
Chef
