Butterscotch Pudding On The Ritz
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | c | Plus 1/4 cup milk, divided |
| 2/3 | c | Packed dark brown sugar |
| 1/4 | c | Cornstarch |
| 2 | Egg yolks | |
| 2 | T | Butter |
| Whipped cream for garnish | ||
| optional |
INSTRUCTIONS
Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan. Reduce heat and continue to simmer 1 minute while stirring. Remove from heat, then stir in butter, then vanilla. Pour into a serving bowl or individual dessert cups. Cover and refrigerate until cold. Serve with a dollop of whipped cream if desired. Yield: 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Modern Woman Magazine Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 27, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 115.7mg
Sodium: 73.2mg
Potassium: 231.7mg
Carbohydrates: 49.5g
Fiber: <1g
Sugar: 41.9g
Protein: 5.5g