Rich Butterscotch Pudding

Cooking Light
6 servings


+ Add To Shopping List
2 tablespoons butter
1 cup evaporated fat-free milk, divided
3/4 cup packed dark brown sugar
2 cups 1% low-fat milk
3 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 1/2 teaspoons vanilla extract


Melt the butter in a 3-quart heavy saucepan over medium heat. Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes. Bring to a boil, and cook 30 seconds. Remove from heat.

Heat 1% milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Remove from heat.

Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla.

Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins. Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.

Created date

December 2002

Nutritional Information

Calories 254
Caloriesfromfat 26 %
Fat 7.4 g
Satfat 3.8 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 7.4 g
Carbohydrate 39.4 g
Fiber 0.0 g
Cholesterol 124 mg
Iron 1 mg
Sodium 192 mg
Calcium 260 mg