Luscious butterscotch pudding
10
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
This easy butterscotch pudding recipe yields a delicious dessert in less than 25 minutes. Butterscotch is traditionally made by cooking a mixture of brown sugar and butter, but we’ve omitted the butter and used cornstarch instead, shaving calories while maintaining flavor. The tempering step—adding a little bit of the hot half-and-half mixture to the egg mixture—is important. Warming them up before pouring it all into the rest of the half-and-half mixture prevents them from scrambling. For the smoothest pudding, strain the pudding mixture before refrigerating it. You can replace 1 tablespoon of the half-and-half with an equal amount of bourbon or brandy for a more sophisticated pudding.
Ingredients
Packed brown sugar
⅔ cup(s)
Cornstarch
2 Tbsp
Fat free half and half creamer
2 cup(s)
Egg yolk
3 medium
Table salt
¼ tsp
Vanilla extract
1 tsp
Fat free whipped topping
⅛ tsp, thawed frozen variety (optional)
Butterscotch candy
2 item(s), (2 Tbsp) coarsely crushed (optional)
Instructions
1
Whisk together the brown sugar and cornstarch in a medium saucepan. Slowly whisk in the half-and-half until smooth; set over medium heat. Cook, whisking, until the mixture thickens and bubbles, 8 – 10 minutes. Remove the saucepan from the heat.
2
Whisk together the egg yolks and salt in a medium bowl. Whisk about 1⁄2 cup of the hot half-and-half mixture into the egg mixture. Return the mixture to the saucepan and cook, stirring, over low heat until thickened and bubbly, 1 – 2 minutes.
3
Pour the pudding through a sieve set over a medium bowl; whisk in the vanilla. Divide the pudding evenly among 6 parfait glasses or dessert dishes and let cool to room temperature. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day. Served topped with whipped topping and butterscotch candies (if using). Yields 1⁄2 cup without whipped topping and candy per serving.
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