Butterscotch Pudding

By dbfv101

Ingredients

• 1 cup packed brown sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 cups 1% low-fat milk, divided
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 Tbsp butter
• 1 tsp vanilla
• 6 Tbsp frozen reduced-calorie whipped topping, thawed

Details

Servings 6

Preparation

Step 1

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

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 min or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 min or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.