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Butterscotch Pudding

Microwaverina's picture
Ingredients
  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
Directions

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.
Cool.
For ovens without solid state heat control, MICROWAVE 5 to 6 MINUTES on HIGH and 1 MINUTE on HIGH.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding

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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

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Butterscotch Pudding Recipe