Pudding, Butterscotch

Pudding, Butterscotch
Pudding, Butterscotch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup packed dark brown sugar

  • 1/4

    cup cornstarch

  • 1/2

    teaspoon salt

  • 3

    cups 1% low-fat milk, divided

  • 1

    large egg, lightly beaten

  • 1

    large egg yolk, lightly beaten

  • 1

    tablespoon butter

  • 1

    teaspoon vanilla

  • 6

    tablespoons frozen reduced-calorie whipped topping, thawed

Directions

Step 1 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). Step 2 Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk. Step 3 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.

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