Homemade Butterscotch Pudding

This smooth dessert combines the best qualities of custard and pudding as well as being easy enough that kids enjoy helping make it. They love the rich butterscotch flavor and you’ll love the simple recipe. Serves well with a sugar cookie or vanilla waffers and a dollop of whipped cream.

INGREDIENTS:
3 tablespoons butter
1/2 cup brown sugar
1 cup cream
1 cup milk
2 eggs and 1 yolk
2 tablespoons sugar
1 teaspoon vanilla extract
Cookies (optional)
Cool Whip whipped cream (optional)

DIRECTIONS:
1. Heat the oven to 325º.

2. Gather 5 (6-ounce) oven-safe ramekins, custard cups, or glass dessert cups and a 9-by-13 baking pan; set aside.

3. Boil a kettle of water on a back burner.

4. Combine the butter, brown sugar, and cream in a saucepan over medium heat and bring the mixture to a boil, about 5 minutes.

5. Add the milk and stir for 2 minutes, or until the mixture is steaming. Set aside.

6. In a 4-cup or larger glass measuring cup, whisk the eggs (with yolk), sugar and vanilla extract.

7. Slowly drizzle about a cup of the hot milk into the egg mixture, stirring constantly, and then pour the egg mixture into the milk in the saucepan. Stir to combine.

8. Pour the contents of the saucepan through a strainer back into the measuring cup.

9. Fill the custard cups evenly with the pudding and place them in the pan.

10. Set the pan in the oven and fill it halfway with water from the kettle.

11. Cover the pan loosely with aluminum foil.

12. Bake the pudding until the edges are set but the centers wobble, about 30 to 40 minutes.

13. Remove the custard cups from the water, let them cool completely, cover them with plastic wrap, and refrigerate.

* Makes 5 servings.