Lightened Butterscotch Pudding |
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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This is a lightened up version from Cooking Light magazine. They recommend placing plastice wrap over the surface of the pudding to prevent that unpleasant skin from forming. Funny thing that. DH and I think that is the best part of the pudding. I would never eat pudding without that skin! Ingredients:
1 cup whole milk, divided |
2 1/2 tablespoons cornstarch |
1 1/2 cups 2% low-fat milk |
1 cup dark brown sugar, packed |
1 1/2 teaspoons vanilla extract |
1/8 teaspoon kosher salt |
2 large egg yolks |
1 tablespoon butter, chilled |
Directions:
1. Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
2. In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
3. Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
4. Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
5. Cook, stirring constantly, until mixture is thick, 1 minute.
6. Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
7. Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.
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