Author Notes: Creamy and smooth, this one’s like old-fashioned butterscotch, made with that tasty combo of brown sugar and butter, rather than the caramel-like flavoring common in instant butterscotch pudding. The results will be soft, even after chilling. For a firmer set, increase the cornstarch to 2 1⁄2 teaspoons.
Reprinted from 'The Kitchen Shortcut Bible' by Bruce Weinstein and Mark Scarbrough with Hachette Book Group, 2018. —Food52
Prep time: 4 hrs
Cook time: 2 min
cup whole milk
tablespoons pasteurized egg substitute (like Egg Beaters)
tablespoons dark brown sugar, plus additional for garnish
teaspoon vanilla extract
pinch table salt
tablespoon unsalted butter
- Put the milk, egg substitute, brown sugar, cornstarch, vanilla, and salt in a 10- to 12-ounce microwave-safe mug, stirring until the brown sugar and cornstarch are dissolved.
- Set the butter in the mixture. Cook on high in a 950-watt microwave oven for 1 minute.
- Stir well. Cook on high for about 30 seconds, or until the mixture bubbles up to the rim of the mug. Stop the oven immediately.
- Stir well. Cook again on high for about 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.
- Chill in the refrigerator, covering once cold, for at least 4 hours or up to 2 days. Sprinkle a little brown sugar over the pudding as a garnish just before serving.
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