Butterscotch Pudding

Photo: Johnny Autry; Styling: Cindy Barr

Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.

Yield: Serves 6 (serving size: 1/2 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 3 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 44.2g
  • Fiber: 0.0g
  • Cholesterol: 84mg
  • Iron: 0.5mg
  • Sodium: 117mg
  • Calcium: 156mg

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. 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. 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. 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.
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