Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Butterscotch Pudding

Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.

Cooking Light MAY 2012

  • Yield: Serves 6 (serving size: 1/2 cup)
  • Hands-on:20 Minutes
  • Total:3 Hours, 20 Minutes

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.

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
advertisement

Go to full version of

Butterscotch Pudding recipe

advertisement