Butterscotch Pudding

Butterscotch Pudding Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

May 2012
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