Butterscotch Parfaits

Butterscotch Parfaits
Servings: 6 Cook 20 mins

Ingredients

Butterscotch Pudding:
  • 1/2 cup packed dark-brown sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Pinch ground cinnamon
  • 1/2 cup heavy cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter
Vanilla Pudding:
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 teaspoon vanilla extract

Make It

Butterscotch Pudding:

1. In heavy-bottomed medium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.

Vanilla Pudding:

2. In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 cup milk until smooth. Stir in remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.

3. In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 18, chol. (mg): 62, sat. fat (g): 11, carb. (g): 48, fiber (g): , pro. (g): 5, sodium (mg): 280, Percent Daily Values are based on a 2,000 calorie diet.