Toffee Bar Crunch Butterscotch Pudding

 Recipe
Photo: Oxmoor House
The crumbled toffee candy on top gives the creamy butterscotch pudding a crunchy-sweet finish.

Yield:

Serves 5 (serving size: 1 pudding)

Recipe from

Recipe Time

Hands-on: 13 Minutes
Total: 4 Hours, 13 Minutes

Nutritional Information

Calories 220
Fat 6.6 g
Satfat 3.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.8 g
Carbohydrate 35 g
Fiber 0.1 g
Cholesterol 86 mg
Iron 0.4 mg
Sodium 152 mg
Calcium 150 mg

Ingredients

1/2 cup packed dark brown sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 1% low-fat milk
2 large egg yolks, slightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
Cooking spray
5 teaspoons almond brickle chips (such as Heath)

Preparation

1. Combine brown sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk and egg yolks, stirring with a whisk until smooth. Bring mixture to a boil, and cook 2 to 3 minutes or until mixture thickens, stirring constantly.

2. Remove pan from heat; stir in butter and vanilla. Pour mixture into 5 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray; cool 15 minutes. Chill at least 4 hours. Sprinkle each serving with 1 teaspoon almond brickle chips.

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014
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