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Pudding, Butterscotch

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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

Details

Preparation

Step 1

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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