Cooking Light Butterscotch Pudding
photo by mikey ev
- Ready In:
- 1 cup dark brown sugar, packed
- 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
- 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.
- 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 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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RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)