Butterscotch Pudding

A rather “chatty” recipe from the back of the brown sugar bag.

2-1/4 C milk, divided
3 T cornstarch
1/4 t salt
2 T unsalted butter
1 C light brown sugar, packed
1 t vanilla

Scald 2 C milk in heavy saucepan. Mix remaining milk with cornstarch and salt and reserve. Melt butter in small heavy skillet (not cast iron) add brown sugar and heat, stirring constantly, until sugar melts (a bit tricky; don’t overcook). Pour slowly into steaming hot milk and stir until well blended. A few lumps may appear, but don’t worry about them–they’ll dissolve eventually. Add cornstarch mixture and bring to a boil, stirring constantly. Boil and stir until thickened (it will thicken as it cools, so don’t overcook). Remove from heat and add vanilla. Pour into six individual serving dishes and top with waxed paper to avoid skinning. Cool. Serve with whipped cream.