Butterscotch Pudding
Recipe from Better Homes and Gardens

The buttery smoothness of this dessert recipe will satisfy the family's sweet tooth on a weekday night and also dress up nicely for company.


Butterscotch Pudding

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Servings: 8 servings
Prep Time: 20 mins
Total Time: 4 hrs 40 mins
Related Categories: Low Sodium, Pudding and Custard
 
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Ingredients
  • 1  cup
    packed light brown sugar
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  • 1/4  cup
    cornstarch
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  • 1/4  teaspoon
    salt
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  • 4  cups
    half-and-half or light cream
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  • 5 
    egg yolks, lightly beaten
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  • 1/4  cup
    butter, sliced
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  • 2  teaspoons
    vanilla extract
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Directions
1.
In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.
2.
Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled.
3.
Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.

Topping Ideas
Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.
Nutrition information
Calories 373, Total Fat 23 g, Saturated Fat 13 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 189 mg, Sodium 182 mg, Carbohydrate 38 g, Total Sugar 29 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin C 2%, Calcium 17%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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