The crumbled toffee candy on top gives the creamy butterscotch pudding a crunchy-sweet finish.
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
5 teaspoons almond brickle chips (such as Heath)
How to Make It
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.
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
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