Cooking Light Butterscotch Pudding

pewpew1982's Note:

From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 cup dark brown sugar , packed
• ¼ cup cornstarch
• ½ 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:

1. Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
2. Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
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.

Reviews

[Ty's Kitchen]

Excellent, a tad too sweet for me.

[mikey & ev]

I got this straight from the magazine, and what a great treat! Quick and easy to make, and a little goes a long way, I couldn't eat a whole serving in one sitting. Thanks for posting!