Butterscotch Pudding

• 1 cup whole milk, divided
• 2 1/2 tablespoons cornstarch
• 1 1/2 cups 2% reduced-fat milk
• 1 cup packed dark brown sugar
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 large egg yolks
• 1 tablespoon cold butter

Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.

Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly. Remove from heat. Add 1 tablespoon butter, and stir until butter melts.

Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.

Serves 6 (1/2 cup); 245 calories.

VERDICT: I made this to replace pudding snack packs, which all seem to have partially hydrogenated oils in them.  This recipe is worse for you in some ways--more calories, more sugar--but at least it's made from recognizable ingredients.  It is super-rich, though--more of a dessert than a snack.  Keep, but keep looking.