Butterscotch Pudding
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INGREDIENTS
- 4 lg Egg yolks
- 3/4 c Dark brown sugar
- ; small pieces
- 3 tb Molasses
- 1/4 c Cornstarch
- 2 tb Unsalted butter; cold, cut
- 3 c milk
- 2 ts Vanilla extract
INSTRUCTIONS
How to Prepare: Bring 2-1/2 cups milk to a boil in a medium saucepan. Mix together the remaining 1/2 cup milk, egg yolks, brown sugar, molasses, and cornstarch until smooth. Temper in the hot milk, slowly adding it to the eggs while mixing, and return the mixture to the saucepan. Bring to a boil, whisking constantly until thickened. Remove from the heat and whisk in butter and vanilla extract. Strain into a clean bowl or four individual pudding cups and place a piece of plastic wrap directly on the pudding surface. Let cool at room temperature and refrigerate for at least three hours. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (238g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 658 | ||
| Calories from Fat: 333 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37g | 49 % | |
| Saturated Fat 13.6g | 68 % | |
| Monounsaturated Fat 16.2g | ||
| Polyunsanturated Fat 5.8g | ||
| Cholesterol 1681.9mg | 518 % | |
| Sodium 99.3mg | 3 % | |
| Potassium 391.6mg | 10 % | |
| Total Carbohydrate 58g | 17 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 58g | ||
| Protein 23.1g | 33 % | |
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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: 658
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