Toffee Bar Crunch Butterscotch Pudding

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 13 Minutes
Total: 4 Hours, 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 6.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 35g
  • Fiber: 0.1g
  • Cholesterol: 86mg
  • Iron: 0.4mg
  • Sodium: 152mg
  • Calcium: 150mg

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. 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. 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.
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