I know I am weird, but I really liked butterscotch pudding when I was growing up. This is close enough to keep me happy!
Gluten & Dairy Free Butterscotch Pudding
1/2 cup packed dark brown sugar
3 tablespoons corn starch
1/8 teaspoon salt
1 1/2 cups unsweetened almond milk or other milk substitute of choice
1/2 cup canned coconut milk (not light)
2 egg yolks
1 to 2 tablespoons gluten and dairy free margarine (such as Earth Balance)
1/2 teaspoons gluten free vanilla extract
Sift sugar, corn starch and salt together into a saucepan. While whisking, slowly add almond milk, coconut milk and egg yolks. Whisk well so everything is combined and very smooth. Continue to whisk while cooking mixture over medium-high heat until pudding is thickened and begins to bubble. As soon as bubbling, reduce heat to medium-low (keep whisking! You don’t want those eggs to scramble.) and cook for 1 minute more. Remove pan from heat and stir in margarine and vanilla. Pour the hot pudding through a fine-meshed sieve to remove any lumps.
If you are like me and don’t want a weird pudding skin, lay a piece of plastic wrap directly on the surface of the pudding while it cools. If you are like my husband and you want a weird pudding skin thing (He is a sick, sick man…), then don’t put plastic wrap on the surface of your pudding. Pudding will thicken as it cools. Chill pudding and enjoy!