Butterscotch Pudding I recipe

4 servings

1 cup dark brown sugar

3/8 cup cornstarch

1/2 teaspoon salt

2 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/4 cup butter

In a 1 quart saucepan, stir together sugar, cornstarch and salt.

Place over medium-low heat and stir in eggs and milk.

Cook, stirring, until mixture thickens enough to coat the back of a metal spoon.

Stir in vanilla and butter.

Let cool briefly and serve warm, or chill in refrigerator until serving.