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Butterscotch Parfaits




Source of Recipe


Family Circle Magazine


List of Ingredients




Butterscotch Pudding:
1/2 cup packed dark-brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
Pinch ground cinnamon
1/2 cup heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
3 tablespoons butter

Vanilla Pudding:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla extract




Recipe



1. Butterscotch Pudding: In heavy-bottomed medium saucepan (not nonstick), stir together with wooden spoon the sugar, cornstarch, salt and cinnamon. Stir in cream until smooth. Stir in milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla and butter. Cover and set aside.
2. Vanilla Pudding: In second saucepan, stir together sugar, cornstarch and salt. Stir in 1/2 cup milk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat, stirring constantly, until mixture just begins to bubble and thicken, about 5 minutes. Simmer another 3 minutes. Remove from heat. Stir in vanilla.
3. In dessert glasses, alternate layers of both puddings. Cover with plastic; chill until serving.

Nutrient Value Per Serving with Sauce: 369 calories, 18 g fat (11 g saturated), 5 g protein, 48 g carbohydrate, 0 g fiber, 280 mg sodium, 62 mg cholesterol.