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Rich Butterscotch Pudding

Yield 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 cup evaporated fat-free milk, divided
  • 3/4 cup packed dark brown sugar
  • 2 cups 1% low-fat milk
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract

Nutrition Information

  • calories 254
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 3.8 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 7.4 g
  • carbohydrate 39.4 g
  • fiber 0.0 g
  • cholesterol 124 mg
  • iron 1 mg
  • sodium 192 mg
  • calcium 260 mg

How to Make It

  1. Melt the butter in a 3-quart heavy saucepan over medium heat. Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes. Bring to a boil, and cook 30 seconds. Remove from heat.

  2. Heat 1% milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Remove from heat.

  3. Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla.

  4. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins. Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.