Lightened Butterscotch Pudding – a delicious recipe with milk, cornstarch, milk, brown sugar, vanilla, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
2
In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
3
Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
4
Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
5
Cook, stirring constantly, until mixture is thick, 1 minute.
6
Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
7
Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.
440
kcal
Calories
12
g
Fat
71
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 cup whole milk, divided, 2 ½ tablespoons cornstarch, 1 ½ cups 2% low-fat milk, 1 cup dark brown sugar, packed, and more.
Yes, Lightened Butterscotch 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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