1/3 cup packed brown sugar
2 Tbsp. cornstarch
1/4 teaspoon salt
2 cups milk (I use plain soymilk)
2 Tbsp. butter
1 teaspoon vanilla extract
Heat milk in microwave until very hot but not boiling. (3 minutes)
Whisk sugar, cornstarch and salt together. Add hot milk and whisk until smooth. Continue heating in the microwave, stopping to stir well every 30 seconds or so. Allow it to come to a boil (about 1 minute), then cook an additional minute.
Stir in the butter and whisk until melted and incorporated. Add vanilla extract.
Pour into bowls or custard cups for individual servings; if you don’t want a skin to form on top, leave the pudding in a larger bowl and cover the top with buttered waxed paper.
Chill until cold, about two hours.
Serves 4.
This recipe is adapted from one in the February 2009 issue of Gourmet Magazine. Quick, easy, and uses ingredients on hand. Yummy, too!