PUD: Butterscotch Pudding
Source of Recipe
"Good Taste, Low-Fat Desserts", Time-Life Books
* Exported from MasterCook *
Butterscotch Pudding
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Low-fat
Amount Measure Ingredient -- Preparation Method
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1/4 cup cornstarch
2/3 cup light brown sugar -- firmly packed
3 cups low-fat 1% milk
1/4 teaspoon salt
1 large egg
1 tablespoon unsalted butter
1 teaspoon vanilla extract
3 tablespoons whipped cream
In a small bowl, whisk together the cornstarch, 1/3 cup of the brown sugar, and 1/2 cup of the milk. In a medium saucepan, combine the remaining 2 1/2 cups milk, the remaining 1/3 cup brown sugar, and the salt. Bring to a boil over medium heat. Stir the cornstarch mixture into the boiling milk mixture and cook, stirring, until thickened, about 4 minutes.
In a small bowl, lightly beat the egg. Gradually whisk some of the hot milk into the egg, then whisk the warmed egg mixture back into the saucepan. Return to the heat and cook, whisking constantly, for about 1 minute. Remove from the heat and stir in the butter and vanilla. Spoon into 4 dessert bowls and refrigerate until chilled, about 1 hour. With a #21 star tip and a pastry bag, pipe the whipped cream on top of the pudding (or, use a spoon to form small dollops) and serve.
Hint: If you mix the cornstarch with a small amount of milk in step 1, it will help prevent the cornstarch from forming lumps when it is added to the hot milk.
Each serving provides: 310 calories, fat 8 g, carbohydrate 53 g, protein 8 g, cholesterol 74 mg, sodium 360 mg.
Source: "Good Taste, Low-Fat Desserts", Time-Life Books
MC format by Judi Mae Phelps (judimae@earthlink.net)
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