A very nostalgic recipe for me — from The Joy of Vegan Baking. I have fond memories of eating butterscotch pudding, albeit not from scratch, when I was a youngster. I love the color as well as that slightly burnt flavor, which comes from the cooked molasses in the brown sugar. It brings me right back to my childhood.
3 tablespoons non-dairy butter
1/2 cup packed dark brown sugar
1/2 cup non-dairy milk
1-1/2 cups plant-based milk
1/4 teaspoon salt
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
Melt the butter over low heat in a small but heavy saucepan. Stir in the brown sugar, and cook, stirring constantly, until it’s melted and bubbling.
Gradually stir in the 1/2 cup of milk. Continue stirring over low heat until the sugar is dissolved. Add the 1-1/2 cups of milk and the salt, and stir until blended.
In a small bowl, dissolve the cornstarch in the water. Mix until smooth.
Stir this cornstarch mixture into the milk mixture, and while the mixture is still on low-medium heat, stir constantly until the mixture begins to thicken. Reduce the heat to low, and stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, and stir in the vanilla.
Pour the pudding into bowls, cups, or ramekins. Cover the surface of the warm puddings to prevent a skin from forming. If you like skin on your pudding (like I do!), simply leave the pudding uncovered until cooled and then cover with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
Yield: 2 servings
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