Cooking Light Butterscotch Pudding
Indulge in the rich, nostalgic flavors of homemade butterscotch with this Cooking Light Butterscotch Pudding recipe, a healthier twist on a beloved classic. Made with simple ingredients like brown sugar, low-fat milk, and a touch of unsalted butter, this silky-smooth pudding is a perfect balance of creamy decadence and light indulgence. The recipe uses cornstarch for a perfectly thickened consistency and tempering egg yolks ensures a velvety texture without compromising its light appeal. With a prep time of just 10 minutes, this dessert is easy to create and perfect for satisfying sweet cravings. Serve it chilled in individual ramekins for a delightful treat that’s as comforting as it is impressive. Whether you’re hosting guests or treating yourself, this lightened butterscotch pudding will have everyone asking for seconds.
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Recipe Information
Ingredients
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 2 cups Low-fat milk
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 1 tablespoon Unsalted butter
Instructions
In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until no lumps remain.
Gradually add the low-fat milk to the saucepan, whisking constantly until smooth.
Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to thicken and bubble, about 8-10 minutes.
In a separate bowl, lightly beat the egg yolks. Slowly add about 1/4 cup of the hot pudding mixture to the egg yolks, whisking vigorously to temper them.
Pour the tempered egg yolk mixture back into the saucepan, whisking continuously.
Continue cooking the pudding over medium-low heat, stirring constantly, for 2-3 minutes until thickened. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and unsalted butter until fully incorporated.
Pour the pudding into individual serving dishes or ramekins. Allow it to cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours before serving.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 35.3 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 191 mg | 15% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
