Well, if you know me, and I think you do by now, you know I am going to use that brown sugar from yesterday and make something today. The other day, Van, our son, had his tooth out, and I am making him brown sugar cornstarch pudding. It is more pale than a store bought one, because there is no coloring added, natural or otherwise. But it is a mild, clean, butterscotch flavored pudding.
Starting with 1/4 cup of butter in a double boiler. This was my grandfather’s. It has served our family well. Anyway, if you don’t have a double boiler, put a heatproof bowl over summering water.
Add 1/2 cup brown sugar and a generous pinch of salt, and mix until it is all smooth.
Meanwhile, I added a tsp of vanilla to 1 cup of milk and 3 tablespoons of cornstarch to 1/2 cup milk in a small jar with a lid.
Mix the vanilla milk with the butter sugar until smooth, and let warm up tightly cap the cornstarch milk and shake it like heck.
When the milk is warm, add the cornstarch milk while stirring. Cook until it thickens, about 5 minutes, stirring often, then pour into a bowl to chill. If you don’t want to have a skin form, top with plastic wrap. We love skin here, so no plastic for us!
