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Butterscotch Pudding

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 2/3 cup and 1 tablespoon topping)
Vitamin D aids calcium absorption in dairy foods. One serving of this dish offers about one-fifth of your daily calcium needs. Garnish with fresh grated nutmeg.

Ingredients

  • 1 cup packed dark brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 1% low-fat milk, divided
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 6 tablespoons frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 281
  • caloriesfromfat 20 %
  • fat 6.3 g
  • satfat 4.1 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 5.5 g
  • carbohydrate 51.5 g
  • fiber 0.1 g
  • cholesterol 79 mg
  • iron 1 mg
  • sodium 300 mg
  • calcium 190 mg

How to Make It

  1. Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

  2. Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

  3. Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.