Butterscotch Pudding — Old-fashioned

2/3 C packed brown sugar
2 T cornstarch
1 12-oz can evaporated milk
1/3 C water
1 large egg, lightly beaten
3 T butter, softened
1/2 t vanilla
Optional: Whipped cream

Combine sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat.

Place egg in small bowl, stir in small amount of milk mixture. Add to milk mixture and cook, stirring constantly for one minute. Remove from heat. Stir in butter and vanilla and pour into dessert dishes. Cool for an hour or until firm. Top with whipped cream if desired.