Natilla or Butterscotch Pudding

In Mexico, and in most Latin countries, this pudding is called Natilla. It's a simple yet delicious custard we eat. In Mexico, you can usually find this custard being sold on the street or in abarrotes (grocery stores). They are sold in muffin cups. Natilla is usually made with cinnamon sticks for flavoring however this butterscoth flavor is a more modern recipe. I believe the key to this recipe is the cornstarch. When my grandmother used to make this pudding she used Maizena, which is a very popular brand of cornstarch in all of Mexico. During Christmas my grandmother also makes champurrado, a hot chocolate, cornstarch based drink. You can find Maizena in the Latin Section of the grocery store.

Ingredients:

• 2/3 cup packed brown sugar
• 2 tablespoons Maizena or cornstarch
• 1 can (12 fl. oz.) CARNATION Evaporated Milk
• 1/3 cup water
• 1 large egg, lightly beaten
• 3 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• whipped cream (optional)

Directions:

1. Combine sugar and cornstarch in medium saucepan. Stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Remove from heat.
2. Place egg in small bowl; stir in small amount of milk mixture--this is called "tempering." Make sure you don't scramble the eggs! Then add to milk mixture; cook, stirring constantly, for about 1 minute. Remove from heat. Stir in butter and vanilla extract. Pour into dessert dishes or into a muffin pan, lined with muffin cups. Refrigerate for 1 hour or until firm. Top with whipped cream.