Based on previous reviews, I stirred for quite some time to thicken. I didn't think it would thicken more after it came off the heat, but it did. I think I spent far more time than necessary. I used real whipped cream (albeit from a can) instead of reduced-fat whipped topping. The pudding was tasty but not exactly like old-fashioned butterscotch that I was hoping for. I might make again
Randy Mayor; Jan Gautro
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.
Yield: 6 servings (serving size: 2/3 cup and 1 tablespoon topping)
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Amount per serving
- Calories: 281
- Calories from fat: 20%
- Fat: 6.3g
- Saturated fat: 4.1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.4g
- Protein: 5.5g
- Carbohydrate: 51.5g
- Fiber: 0.1g
- Cholesterol: 79mg
- Iron: 1mg
- Sodium: 300mg
- Calcium: 190mg
- 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
- 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).
- Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
- 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.
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