Butterscotch Mug Pudding

1. 1

   Put the milk, egg substitute, brown sugar, cornstarch, vanilla, and salt in a 10- to 12-ounce microwave-safe mug, stirring until the brown sugar and cornstarch are dissolved.

2. 2

   Set the butter in the mixture. Cook on high in a 950-watt microwave oven for 1 minute.

3. 3

   Stir well. Cook on high for about 30 seconds, or until the mixture bubbles up to the rim of the mug. Stop the oven immediately.

4. 4

   Stir well. Cook again on high for about 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.

5. 5

   Chill in the refrigerator, covering once cold, for at least 4 hours or up to 2 days. Sprinkle a little brown sugar over the pudding as a garnish just before serving.

* Per serving · 4 servings · Values may vary.