Butterscotch Mug Pudding – a delicious recipe with milk, pasteurized egg substitute, brown sugar, cornstarch, vanilla, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the milk, egg substitute, brown sugar, cornstarch, vanilla, and salt in a 10- to 12-ounce microwave-safe mug, stirring until the brown sugar and cornstarch are dissolved.
2
Set the butter in the mixture. Cook on high in a 950-watt microwave oven for 1 minute.
3
Stir well. Cook on high for about 30 seconds, or until the mixture bubbles up to the rim of the mug. Stop the oven immediately.
4
Stir well. Cook again on high for about 10 seconds, until the mixture bubbles up, then stop and stir. Repeat cooking in 10-second bursts, stopping and stirring the moment the mixture bubbles up, until the mixture is thick and rich, a total of perhaps three or five additional 10-second bursts.
5
Chill in the refrigerator, covering once cold, for at least 4 hours or up to 2 days. Sprinkle a little brown sugar over the pudding as a garnish just before serving.
100
kcal
Calories
5
g
Fat
12
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2/3 cup whole milk, 2 tablespoons pasteurized egg substitute (like Egg Beaters), 2 tablespoons dark brown sugar, plus additional for garnish, 2 teaspoons cornstarch, and more.
Yes, Butterscotch Mug Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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