| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 2 | tablespoons | unsalted butter |
| 1 | cup | dark brown sugar |
| 1/8 | teaspoon | salt |
| 2 | whole | eggs |
| 1 | teaspoon | vanilla extract |
| 2 | cups | 2% low-fat milk |
| 1 | tablespoon | cornstarch |
| In a heavy saucepan over medium heat melt the butter. Add sugar and mix well. Whisk together the eggs, salt, cornstarch, and vanilla. Slowly add to sugar mixture. Add the milk and cook stirring constantly until thickened. Pour into individual cups and refrigerate. Notes : To keep a skin from forming on the pudding place a piece of plastic wrap over the top and press down to the top of the pudding. Makes 4 servings |
| Per Serving: 366 Calories; 11g Fat (25.6% calories from fat); 7g Protein; 62g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 185mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates. |