Luscious butterscotch pudding
Packed brown sugar
Uncooked egg yolk(s)
Fat free whipped topping
⅛ tsp, thawed frozen variety (optional)
2 item(s), (2 Tbsp) coarsely crushed (optional)
- 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.
- 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.
- 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.