Butterscotch Pudding

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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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