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Butterscotch Pudding

Microwaverina's picture
  Firmly packed brown sugar 1 Cup (16 tbs)
  Corn starch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 1 3⁄4 Cup (28 tbs)
  Egg yolks 2 , slightly beaten
  Butter/Margarine 1 Tablespoon
  Egg whites 2
  Vanilla 1 Teaspoon

Combine sugar, corn starch and salt in 2-quart casserole.
Gradually stir in milk.
MICROWAVE 6 to 7 MINUTES on '8', or until thickened, stirring once with wire whip.
Stir a little of the hot mixture into egg yolks.
Blend warmed yolks into hot mixture.
MICROWAVE 1 MINUTE, 30 SECONDS on '8', or until custard coats a metal spoon.
Stir in butter.
Beat egg whites in small bowl until stiff peaks form.
Gently fold into custard.
Fold in vanilla.
For ovens without solid state heat control, MICROWAVE 5 to 6 MINUTES on HIGH and 1 MINUTE on HIGH.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1513 Calories from Fat 295

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 18 g89.8%

Trans Fat 0 g

Cholesterol 442 mg147.3%

Sodium 822.8 mg34.3%

Total Carbohydrates 286 g95.2%

Dietary Fiber 0.4 g1.6%

Sugars 241.3 g

Protein 24 g48.7%

Vitamin A 24.2% Vitamin C

Calcium 68.3% Iron 15.6%

*Based on a 2000 Calorie diet

Butterscotch Pudding Recipe