Butterscotch Pudding

Butterscotch Pudding
Servings: 8 Prep 10 mins Chill 2 hrs Cook 15 mins to 20 mins

Ingredients

  • 1 1/2 cups packed light-brown sugar
  • 1/2 cup all-purpose flour
  • 2 1/4 cups evaporated milk
  • 3/4 cup water
  • 4 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • Whipped cream (optional)

Make It

1. Mix sugar and flour in saucepan. Rub with fingers to blend. Whisk in milk and water. Bring to boiling; cook, stirring, until thick, 3 minutes. Remove from heat.

2. Place yolks in bowl. Stir in 1/2 cup hot sugar mixture. Stir yolk mixture into sugar mixture in saucepan. Bring to simmering over medium-low heat, 1 to 2 minutes; do not let boil. Remove from heat. Stir in butter and vanilla. Spoon into bowl. Cool over an ice water bath until cool to touch, about 5 minutes.

3. Spoon into 8 dessert glasses; refrigerate. Garnish with cream.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 283, Fat, total (g): 11, chol. (mg): 135, sat. fat (g): 6, carb. (g): 40, pro. (g): 7, sodium (mg): 90, Percent Daily Values are based on a 2,000 calorie diet.