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Toffee Bar Crunch Butterscotch Pudding

Photo: Oxmoor House
Hands-on time 13 mins
Total time 4 hrs, 13 mins
Yield Serves 5 (serving size: 1 pudding)
The crumbled toffee candy on top gives the creamy butterscotch pudding a crunchy-sweet finish.

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)

Nutrition 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

How to Make It

  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.

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