Ingredients for Cooking Light Butterscotch Pudding
- Dark Brown Sugar
- Cornstarch
- 1/4 teaspoon salt
- 1% Low Fat Milk
- 1 large egg
- 1 large egg yolk
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon vanilla extract
- Reduced Calorie Whipped Topping
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How to Make Cooking Light Butterscotch Pudding
- In a medium saucepan, combine 1/2 cup packed light brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
- Gradually whisk in 2 cups milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a simmer and slightly thickens (about 5-7 minutes).
- In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1 large egg yolk until light and frothy.
- Gradually whisk 1 cup of the hot milk mixture into the egg mixture to temper the eggs.
- Pour the tempered egg mixture into the saucepan with the remaining milk mixture.
- Bring to a gentle boil, whisking constantly, until the pudding thickens (about 1 minute). Do not boil vigorously.
- Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract.
- Pour the pudding into a bowl or individual serving dishes.
- Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to chill and set completely.
- Before serving, garnish with fresh grated nutmeg and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
172g
Fat
15g
Carbs
16g
