Butterscotch Pudding
Homemade puddings are delicious comfort food.  This recipe is based on one from The Good Housekeeping Illustrated Cookbook.  I have lowered the fat calories some by decreasing the butter and using lowfat or nonfat milk, but didn't alter the taste. 

3/4 cup packed light brown sugar
1/3 cup flour
1/4 tsp salt
2 cups lowfat or nonfat milk
4 egg yolks
2 tbsp butter
2 tsp vanilla extract

In 2-quart saucepan with spoon, mix brown sugar, flour and salt. Stir in milk until smooth. Over medium heat, cook mixture, stirring constantly, until it is thickened and begins to boil (about 10 minutes). Boil 1 minute. Remove immediately from heat and set aside.

In cup with wire whisk, beat egg yolks with small amount of hot milk mixture. Slowly pour egg mixture into saucepan, stirring rapidly to prevent lumping. Over low heat, cook, stirring constantly, until VERY thick ( do not boil) and mixture mounds when dropped from spoon.

Remove from heat; stir in butter and vanilla; pour into piecrust or serving dishes. Cover surface of mixture with plastic wrap to prevent skin forming. Refrigerate until set, pie will take about 4 hours.
Serves 4. 

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