Butterscotch Pudding II
Fast, easy, and very tasty; basically a cream sauce with sugar and eggs. Chefs take note: USE A WHISK! Pudding takes a little time and use med-high heat at first, gradually turning down your heat as your milk rises in temperature. You will have lump-free, thick creamy pudding if you use a whisk and remember to simmer on lowest heat for one-two full minutes when your sauce comes to boil, stirring constantly during this part (you must cook out the flour!). The pudding will thicken even more when it cools. Perfect as written above...
then try this variation...
Instead of whole milk, use 1 C skim with 3/4 C fat-free half-n-half; leave out the eggs, use a 1/4 t vanilla, and add one pat of "light" butter at the end for further creaminess. Granted, it doesn't have the same rich texture, but it tastes like butterscotch with 1/10 the fat content.
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Oct. 20, 2012