Vanilla or Butterscotch Pudding

Adapted from Betty Crocker

• 1/3 cup sugar (use brown sugar for butterscotch) – lowering sugar to 1/4 cup works well too
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 2 large egg yolks, slightly beaten
• 2 tablespoons butter
• 2 teaspoons vanilla extract

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1. In a saucepan, beat the eggs, sugar, and cornstarch. Whisk in the milk.
2. Turn on the heat to medium and whisk constantly until the mixture boils and thickens.
3. Remove from heat and whisk in butter and vanilla.
4. Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled.

Chocolate Pudding: increase sugar to 1/2 cup, stir 1/3 cup unsweetened cocoa powder into sugar mixture. Omit butter.