Old-Fashioned Butterscotch Pudding
Rich, dreamy old-fashioned butterscotch pudding with a rich milk base, luscious brown sugar and yummy whipped cream topping.
Servings 4 servings
- ⅔ cup packed brown sugar
- 2 tblsp. cornstarch
- 1 12- oz. can evaporated milk
- ⅓ cup water
- 1 large egg
- 3 tblsp. butter room temperature, cut into pieces
- ½ tsp. vanilla
- Whipped cream for serving
- Turbinado sugar for serving
Combine sugar and cornstarch in a medium saucepan. Stir in the evaporated milk and water.
Cook over medium heat, stirring constantly, until the mixture just comes to a boil. Remove from the heat.
Lightly beat the egg in a small bowl and stir in a small amount of the hot milk mixture.
Add the egg-milk mixture back to the milk mixture in the saucepan.
Put the saucepan back on the heat and cook, stirring constantly, for about 1 minute.
Remove from the heat and stir in the butter one piece at a time and then the vanilla.
Pour into dessert dishes. Refrigerate for at least one hour or until firm.
Top with whipped cream and sprinkle with turbinado sugar.
Serving: 1g | Calories: 591kcal | Carbohydrates: 99g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 98mg | Sodium: 202mg | Fiber: 1g | Sugar: 41g