Butterscotch Pudding II

Butterscotch Pudding II

25
sal 20

"Chill overnight in individual dishes."

Ingredients 3 h {{adjustedServings}} servings 430 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.
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Reviews 25

  1. 31 Ratings

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Amy Pereira Smith
3/25/2009

Very easy recipe. I would suggest,for those that are getting a grainy texture, to heat the sugar and flour until the sugar starts to melt a little then add 1/4 of the milk and whisk until smooth. Follow the recipe as written after that. Whisking a lot and making sure that your sugar is fresh and not clumpy will make it smooth.

LY1SYS
10/8/2003

What an easy recipe! If you like butterscotch, this is a must have recipe....kids loved it..hubbie, too!

Elizabeth Ward Langston
12/8/2003

Very good, very easy. Rich. Requires a lot of stirring. I used an extra egg yolk (getting rid of yolks from angel food cake), and it set up nicely. Will use again.