1 1/3 cups packed dark brown sugar
4 tablespoons cornstarch
2 (12 oz.) cans evaporated milk (24 fl. oz. total)
2/3 cup water
2 large eggs, lightly beaten
6 tablespoons (3/4 stick/3 oz./84g) unsalted butter, softened
2 teaspoons vanilla extract
Whipped cream or frozen non-dairy whipped topping, thawed
Place eggs in a small bowl. Beat lightly. Set aside.
Combine sugar and cornstarch in a medium-large saucepan on stove top. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Immediately remove from heat.
Using a wire whisk, whisk a small amount of milk mixture (1/4 cup, approximately) into lightly beaten eggs, whisk thoroughly . Add this mixture back into milk mixture; cook on medium heat, stirring constantly, for 1 to 2 minutes. Remove from heat. Stir in butter and vanilla extract.
Using a fine sieve, pour mixture into a medium-large bowl (a medium-large bowl or jug with a pouring spout works well) to strain pudding to remove any lumps, then pour pudding into eight 6 ounce ramekins or dessert cups, filling ramekins or cups about two-thirds full. Place a piece of plastic wrap directly on top of puddings so skin will not form and let puddings cool at room temperature for 15 to 20 minutes, then refrigerate for 2 hours or until firm. When ready to serve, remove plastic wrap and top each pudding with a dollop of whipped cream or thawed non-dairy whipped topping.
Makes 8 (1/2 cup) servings.
Photograph taken by Diana Baker Woodall© 2006
Source: Recipe adapted from Nestle, USA
Submitted By: Kenneth Woodall
Date: April 24, 2006