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

Treat yourself to dessert with rich, supercreamy Butterscotch Pudding.

David Bonom
Recipe by Cooking Light May 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
3 hrs 20 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.

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  • Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly. Remove from heat. Add 1 tablespoon butter, and stir until butter melts.

  • Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.

Nutrition Facts

245 calories; fat 6g; saturated fat 3.3g; mono fat 1.8g; poly fat 0.4g; protein 4.3g; carbohydrates 44.2g; cholesterol 84mg; iron 0.5mg; sodium 117mg; calcium 156mg.
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