Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Vitamin D aids calcium absorption in dairy foods. One serving of this dish offers about one-fifth of your daily calcium needs. Garnish with fresh grated nutmeg.

Jaime Harder, MA, RD
Recipe by Cooking Light January 2008

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup and 1 tablespoon topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

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  • Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

  • Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

Nutrition Facts

281 calories; calories from fat 20%; fat 6.3g; saturated fat 4.1g; mono fat 1.5g; poly fat 0.4g; protein 5.5g; carbohydrates 51.5g; fiber 0.1g; cholesterol 79mg; iron 1mg; sodium 300mg; calcium 190mg.
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