I love the taste of brown sugar and that's why I was attracted to this recipe. BUT... although the taste was great I really don't care much for puddings made with flour. So if I make the pudding again, I think I'll try about 2Tblsps cornstarch to 2 cups 2% milk. I also mixed it my usual way for making puddings, start with the dry ingredients in a saucepan, slowly whisk in the cold milk, cook until it reaches the boiling point, mix some of the hot liquid into the beaten egg and then add all back to the pan. Cook a little more and then add the butter and vanilla after removing from the heat. Maybe make a "fancier" dessert out of this by layering toffee chips, angel food cake cubes and the pudding in parfait glasses???
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I love the taste of brown sugar and that's why I was attracted to this recipe. BUT......
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