Butterscotch Pudding II recipe

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Ingredients

1 cup brown sugar
¼ cup all-purpose flour
1 ¾ cups whole milk
2 egg yolks, beaten
¼ cup butter

Nutrition Info

429.5 calories
carbohydrate: 65 g
cholesterol: 143.6 mg
fat: 17.3 g
fiber: 0.2 g
protein: 5.7 g
saturatedFat: 10.1 g
servingSize: -
sodium: 144 mg
sugar: 58.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Chill overnight in individual dishes.

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