Butterscotch Pudding
Butterscotch PuddingAlmost as quick as pudding from a mix, this silken pudding has a true browned-butter flavor.
  • 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 a small bowl, stir together some cornstarch and 1/4 cup of brown sugar. Set aside.

2. In 3-quart saucepan, melt butter over medium-low heat. Cook one minute or until foam subsides and butter just begins to brown. Stir in remaining 1/4 cup brown sugar and cook two 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 one minute.

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

Nutritional Information
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.

Date Published: 09/19/2005 > Printer-friendly Version

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