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)