Butterscotch Pudding

  • Yield 6 servings

You can substitute soymilk in place of regular milk in most any pudding recipes.

Ingredients

2 tablespoons butter
1 cup evaporated fat-free milk, divided
3/4 cup packed dark brown sugar
2 cups plain or vanilla soymilk
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks
1 1/2 teaspoons vanilla extract

Instructions

  1. Melt the butter in a 3-quart heavy saucepan over medium heat.  Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.  Bring to a boil, and cook 30 seconds.  Remove from heat.
  2. Heat soy milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil).  Remove from heat.
  3. Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.  Gradually add hot milk.  Stir hot milk mixture into brown sugar mixture.  Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla.
  4. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.  Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.

Recipe courtesy of The Soyfoods Council

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