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Ingredients
| whole milk: 1 cup (divided) |
| cornstarch: 2 1/2 Tbl |
| 2% milk: 1 1/2 cups |
| dark brown sugar (packed): 1 cup (packed) |
| vanilla extract: 1 1/2 tsp |
| Kosher salt: 1/8 tsp |
| eggs: 2 (yolks, large) |
| salted butter: 1 Tbl (chilled) |
Lightened Butterscotch Pudding
Credit: Food.com
User rating:
-
Prep Time
195 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
- In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
- Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
- Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
- Cook, stirring constantly, until mixture is thick, 1 minute.
- Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
- Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.