Butterscotch Pudding
10
Points®
Total time: 9 min • Prep: 6 min • Cook: 3 min • Serves: 8 • Difficulty: Easy
This nostalgic, silky-smooth sensation is a breeze to make and has a natural butterscotch flavor that you won’t find in a boxed version.
Ingredients
Uncooked egg yolk(s)
2 large
Packed brown sugar
0.667 cup(s)
Cornstarch
0.25 cup(s)
Vanilla extract
1 Tbsp
1% low fat milk
2.5 cup(s)
Unsalted butter
2 Tbsp
Banana(s)
2 medium
Instructions
1
Combine the egg yolks, sugar, cornstarch, and vanilla in a large bowl; mix well.
2
Heat the milk to a simmer in a large saucepan over medium heat. Slowly pour the hot milk into the egg mixture, beating constantly with a wire whisk. Return the mixture to the pan and bring to a simmer over medium-low heat, whisking constantly. Let the mixture simmer, whisking constantly, until thickened, about 2 minutes. Remove from the heat, then stir in the butter until it melts.
3
Pour the hot pudding into 8 custard cups. Immediately place a piece of wax paper directly onto the surface of each pudding to prevent a skin from forming. Cover and refrigerate until chilled, at least 3 hours or up to 3 days. Top with the sliced bananas just before serving. Yields scant 1⁄2 cup pudding and 1⁄4 of a banana per serving.
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