Creamy Butterscotch Pudding
TOTAL TIME: Prep: 10 min. Cook: 15 min. + chilling
YIELD: 4 servings.
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks—and much better than store-bought! —EMR, Taste of Home Online Community
Ingredients
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1/2 cup packed dark brown sugar
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2 tablespoons plus 2 teaspoons cornstarch
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1/8 teaspoon salt
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2 cups fat-free milk
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2 large egg yolks, lightly beaten
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1 tablespoon butter
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1-1/2 teaspoons vanilla extract
Directions
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1.
In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
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2.
Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts
1/2 cup: 221 calories, 5g fat (3g saturated fat), 112mg cholesterol, 161mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.
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