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Butterscotch Pudding

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 3 hrs, 20 mins
Yield Serves 6 (serving size: 1/2 cup)
Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.

Ingredients

  • 1 cup whole milk, divided
  • 2 1/2 tablespoons cornstarch
  • 1 1/2 cups 2% reduced-fat milk
  • 1 cup packed dark brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon cold butter

Nutrition Information

  • calories 245
  • fat 6 g
  • satfat 3.3 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 4.3 g
  • carbohydrate 44.2 g
  • fiber 0.0 g
  • cholesterol 84 mg
  • iron 0.5 mg
  • sodium 117 mg
  • calcium 156 mg

How to Make It

  1. Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.

  2. Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly. Remove from heat. Add 1 tablespoon butter, and stir until butter melts.

  3. Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.