Makes 1 serving
Creamy and smooth, this one’s like old-fashioned butterscotch, made with that tasty combo of brown sugar and butter, rather than the caramel-like flavoring common in instant butterscotch pudding. The results will be soft, even after chilling. For a firmer set, increase the cornstarch to 2½ teaspoons.
⅔ cup whole milk
2 tablespoons pasteurized egg substitute
2 tablespoons dark brown sugar, plus additional for garnish
2 teaspoons cornstarch
¼ teaspoon vanilla extract
Pinch of table salt
1 tablespoon unsalted butter
1. Put the milk, egg substitute, brown sugar, cornstarch, vanilla, and salt in a 10- to 12-ounce microwave-safe mug, stirring until the brown sugar and cornstarch are dissolved.
2. Set the butter in the mixture. Cook on high in a 950-watt microwave oven for 1 minute.
3. Stir well. Cook on high for about 30 seconds, or until the mixture bubbles up to the rim of the mug. Stop the oven immediately.
4. Stir well. Cook again on high for about 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.
5. Chill in the refrigerator, covering once cold, for at least 4 hours or up to 2 days. Sprinkle a little brown sugar over the pudding as a garnish just before serving.