1 ½ cups brown sugar, light or dark
¼ cup cornstarch
½ teaspoon salt
Whisk the above ingredients, together, in a medium-sized saucepan.
3 cups whole milk
4 large egg yolks
Have 2 tablespoons of butter measured and set aside.
Whisk milk and eggs, together. Add mixture to the dry ingredients in the saucepan.
Stir the blended mixture, in the medium saucepan, over medium heat, until it thickens. This should take about ten minutes.
Once thickened, add the 2 tablespoons of butter, that was set aside earlier. Stir. Divide the pudding between bowls and chill at least one hour, or longer.
I often use teacups as serving dishes. Stackable cups make for easy storage. Teacups with saucers allow for a place to rest your spoon and a small cookie.
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