In a Bowl or Pot
Silky Butterscotch Pudding
2 large egg yolks
⅔ cup packed light brown sugar
¼ cup cornstarch
1 tablespoon vanilla extract
2½ cups low-fat (1%) milk
2 tablespoons unsalted butter, cut into pieces
1 Stir together egg yolks, brown sugar, cornstarch, and vanilla in large bowl until mixed well.
2 Bring milk just to simmer in large saucepan over medium heat. Slowly pour half of hot milk into egg mixture, whisking constantly. Whisk mixture back into saucepan. Bring to simmer over medium-low heat, whisking constantly. Cook, whisking, until pudding bubbles and thickens, about 2 minutes. Remove saucepan from heat; stir in butter until melted.
3 Divide pudding evenly among 8 custard cups or ramekins. Press piece of plastic wrap directly onto surface of each pudding to prevent skin from forming. Cover and refrigerate until thoroughly chilled, at least 3 hours or up to 1 day.
PER SERVING (½ cup): 161 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 64 mg Chol, 42 mg Sod, 26 g Carb, 22 g Sugar, 0 g Fib, 3 g Prot, 113 Calc.
FYI Combining uncooked eggs with a hot liquid, such as milk or cream uses a technique called tempering. By slowly combining the eggs with the hot liquid, the eggs gradually warm up, which prevents them from curdling (scrambling).