Butterscotch Pudding

Makes 8
Prep 10 m
Chill 120 m
Cook 15 - 20 m



  1. 1 of 3 Mix sugar and flour in saucepan. Rub with fingers to blend. Whisk in milk and water. Bring to boiling; cook, stirring, until thick, 3 minutes. Remove from heat.
  2. 2 of 3 Place yolks in bowl. Stir in 1/2 cup hot sugar mixture. Stir yolk mixture into sugar mixture in saucepan. Bring to simmering over medium-low heat, 1 to 2 minutes; do not let boil. Remove from heat. Stir in butter and vanilla. Spoon into bowl. Cool over an ice water bath until cool to touch, about 5 minutes.
  3. 3 of 3 Spoon into 8 dessert glasses; refrigerate. Garnish with cream.
Nutrition Information for Butterscotch Pudding
Servings Per Recipe: 8
Per Serving: 283 kcal cal., 7 g pro., 40 g carb., 11 g Fat, total, 90 mg sodium, 135 mg chol., 6 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 07/19/2019