Butterscotch Pudding on the Ritz
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INGREDIENTS
- 2 tb Butter
- 2 c Plus 1/4 cup milk, divided
- 1/4 c Cornstarch
- 2 Egg yolks
- Whipped cream for garnish
- 2/3 c Packed dark brown sugar
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"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (117g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 424 | ||
| Calories from Fat: 214 (50%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.8g | 32 % | |
| Saturated Fat 10.1g | 51 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 854.4mg | 263 % | |
| Sodium 84.4mg | 3 % | |
| Potassium 125.8mg | 3 % | |
| Total Carbohydrate 42.9g | 13 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 42.9g | ||
| Protein 10.9g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 424
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