- 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
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.
No comments:
Post a Comment