Butter Pecan Pudding
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Butter||3 Tablespoon, melted and cooled|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
In a medium-size bowl, stir cornstarch into milk until completely dissolved.
Add honey, butter, egg yolk, and molasses, and beat with egg beater or electric mixer until well blended.
Pour into a medium-size saucepan, and cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Remove from heat, and stir in pecans and vanilla.
Spoon pudding into 5 sherbet glasses.