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Healing Kitchen

Butterscotch Pudding
This one's from us Kate Slate and Sandy Gluck, in the Healing Kitchen. When we first became friends, we discovered that we had both indulged in the same childhood crime of passion. We admitted that when no one was looking, we would make butterscotch pudding from a packaged mix and then eat it straight from the saucepan without even waiting for it to cool. Oh, and did we mention that we ate it all ourselves? Anyway, we've grown up and moved away from the packaged pudding (too many unpronounceable ingredients), but we still can't resist butterscotch pudding. So here's a homemade version that's so much better than the packaged kind. This is the full-bore recipe; for a lighter version, use 1% or 2% milk (you can cut about 2 teaspoons of the butter out, too, if you'd like, but it will obviously be less butterscotchy).

Ingredients:

     3 tablespoons cornstarch  1/2 cup packed light brown sugar  2 tablespoons unsalted butter  2-1/4 cups milk  1/2 teaspoon salt  1 teaspoon vanilla extract

1. In small bowl, stir together cornstarch and 1/4 cup of brown sugar. Set aside.

2. In 3-quart saucepan, melt butter over medium-low heat. Cook 1 minute or until foam subsides and butter just begins to brown. Stir in remaining 1/4 cup brown sugar and cook 2 minutes or until melted. Gradually stir in milk until well blended. (Don't be concerned if sugar hardens, it will melt again.) Stir in salt. Cook, stirring constantly, until mixture just comes to a boil.

3. Pour some of hot mixture into cornstarch mixture and stir until smooth. Stir cornstarch mixture back into hot milk mixture and cook, stirring constantly, until mixture returns to a boil. Boil 1 minute.

4. Remove from heat; stir in vanilla, and spoon into 4 dessert dishes. Cool to room temperature, cover, and refrigerate until well chilled.

Makes 4 servings

Per serving: 265 calories, 10g total fat, 6.4g saturated fat, 3g monounsaturated fat, 0.4g polyunsaturated fat, 0g dietary fiber, 5g protein, 39g carbohydrate, 34mg cholesterol, 370mg sodium.
Good source of: calcium.

Author: the Healing Kitchen Staff
Date Published: 02/27/2000
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