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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This comes from a cookbook called Pennsylvania Dutch Cookbook by Betty Groff. Ingredients:
2 tablespoons butter |
1 cup lightly packed light brown sugar |
1/2 teaspoon salt |
3 cups milk |
1 tablespoon all-purpose gluten-free flour |
2 1/2 tablespoons cornstarch |
2 large eggs, lightly beaten |
1 teaspoon vanilla extract |
Directions:
1. Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it.
2. Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk.
3. Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding.
4. Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.
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