Homemade Butterscotch Pudding
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
YIELD: 6 servings.
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. —Teresa Wilkes, Pembroke, Georgia
Ingredients
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1/2 cup sugar
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1/2 cup packed dark brown sugar
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3 tablespoons cornstarch
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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3 cups 2% milk
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3 large egg yolks
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2 tablespoons butter, cubed
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2 teaspoons vanilla extract
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Whipped cream, optional
Directions
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1.
In a large heavy saucepan, combine the first 5 ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat.
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2.
Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat.
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3.
Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to 6 dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts
1/2 cup (calculated without whipped cream): 273 calories, 8g fat (5g saturated fat), 122mg cholesterol, 198mg sodium, 45g carbohydrate (40g sugars, 0 fiber), 5g protein.
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