Butterscotch Pudding

Amount  Measure  Ingredient -- Preparation Method
--------  ------------  --------------------------------
2  tablespoons  unsalted butter
1  cup  dark brown sugar
1/8  teaspoon  salt
2  whole  eggs
1  teaspoon  vanilla extract
2  cups  2% low-fat milk
1  tablespoon  cornstarch
In a heavy saucepan over medium heat melt the butter. Add sugar and mix well.

Whisk together the eggs, salt, cornstarch, and vanilla. Slowly add to sugar mixture.

Add the milk and cook stirring constantly until thickened.

Pour into individual cups and refrigerate.

NOTES : To keep a skin from forming on the pudding place a piece of plastic wrap over the top and press down to the top of the pudding.

Makes 4 servings
Per Serving: 366 Calories; 11g Fat (25.6% calories from fat); 7g Protein; 62g Carbohydrate; trace Dietary Fiber; 131mg Cholesterol; 185mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.
Return to Desserts