From Sandi's Recipe File - Butterscotch Pudding

Presents

"Butterscotch Pudding"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

4 teaspoons unsalted butter

3/4 cup packed dark brown sugar

2 cans (12 oz) evaporated skimmed milk

1/3 cup flour

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Preparation Instructions:

In a medium size heavy bottomed saucepan, melt the butter over moderate heat. Add 1/2 cup of the brown sugar and cook, stirring, until well blended. Gradually stir in all but 1/2 cup of the evaporated milk, bring to a boil, and stir until the brown sugar has melted.
In a small bowl, whisk together the flour and the remaining 1/2 cup evaporated milk until blended. Gradually whisk some of the hot milk mixture into the flour mixture then whisk the flour mixture back into the saucepan. Whisk in the salt. Bring to a boil and cook for 5 minutes or until no floury taste remains and the pudding is thick.
Remove the pudding from the heat. Cool to room temperature and stir in the vanilla. Spoon into 4 dessert bowls, cover, and chill until serving time. Serves 4.

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