Butterscotch Pudding

            2/3 c. coconut sugar

            ¼ c. cornstarch

            ¼ tsp. salt

            2 ½ c. milk

            4 large egg yolks

            2 tbsp. unsalted butter, cut into pieces

            1 tsp. vanilla extract

           

1.      Place a fine-mesh sieve over a medium bowl; set aside.  In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.  Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch.  Whisk in egg yolks.

2.      Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low; still whisking, cook 1 minute.  Remove from heat; immediately pour through sieve into bowl.  Stir butter and vanilla into hot pudding.

3.      Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days.  Before serving, whisk pudding until smooth; divide among four serving dishes.

NOTE:  If you want to make plain vanilla just use regular sugar instead of coconut sugar, and if you want chocolate pudding add 1/3 c. unsweetened cocoa powder to the sugar, cornstarch, and salt. Also as a side note, the coconut sugar is what makes this pudding taste like butterscotch.

ORIGINAL RECIPE CREDIT:  Martha Stewart.

                                                                                       Thank you for reading,

                                                                                                               Marriah N.