Lightened Butterscotch Pudding

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READY IN: 3hrs 35mins
Recipe by threeovens

This is a lightened up version from "Cooking Light" magazine. They recommend placing plastice wrap over the surface of the pudding to prevent that "unpleasant skin from forming." Funny thing that. DH and I think that is the best part of the pudding. I would never eat pudding without that skin!

Ingredients Nutrition

Directions

  1. Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
  2. In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
  3. Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
  4. Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
  5. Cook, stirring constantly, until mixture is thick, 1 minute.
  6. Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
  7. Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.

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