COOKING LIGHT BUTTERSCOTCH PUDDING
From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg.
Provided by pewpew1982
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
- Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
- Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
Nutrition Facts : Calories 261.4, Fat 5.3, SaturatedFat 3, Cholesterol 73, Sodium 291.8, Carbohydrate 48.3, Fiber 0.1, Sugar 43.2, Protein 5.8
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