- 3/4 cup [190 mL] packed light brown sugar
- 2 tablespoons [30 mL] cornstarch
- 2 cups [500 mL] milk
- 1 egg
- 1 tablespoon [15 g] butter
- 1 teaspoon [5 mL] vanilla
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- Into an 8-cup [2 L] glass measure, stir together brown sugar and cornstarch; whisk in milk until well combined.
- Microwave on 'HIGH' [100%] for 3 minutes; whisk briefly then microwave on 'HIGH' for 2 minutes more.
- Lightly beat egg into a small bowl; whisk in 1/2 cup [125 mL] brown sugar mixture.
- Stir egg mixture back into glass measure.
- Microwave on 'HIGH' for 2 to 3 minutes, until thickened and bubbly.
- Stir in butter and vanilla, until butter has melted and mixture is smooth.
- Pour into 4 individual dishes.
- Chill before serving.
Stove Method
- Into a medium-size saucepan, stir together brown sugar and cornstarch; whisk in milk until well combined.
- Bring to boil over medium heat, stirring constantly.
- Remove from heat.
- Lightly beat egg into a small bowl; whisk in 1/2 cup [125 mL] brown sugar mixture.
- Pour egg mixture into saucepan; stir.
- Cook over medium heat for 2 to 3 minutes, until thickened and bubbly.
- Remove from heat; stir in butter and vanilla, until butter has melted and mixture is smooth.
- Pour into 4 individual dishes.
- Chill before serving.
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