Butterscotch Pudding

A nod to the "Gone Girl" book, even if the butterscotch reference didn't make the movie, which Rosamund Pike is nominated for Best Actress at this year's Academy Awards. Treat yourself this Sunday to some decadent Butterscotch Pudding, lightened up with 1% milk and Greek yogurt.

Prep Time 5

Cook Time 10

Total Time 15

Servings large servings

Calories 259kcal

Ingredients

1 tablespoon unsalted butter
¼ cup dark brown sugar
¼ teaspoon sea salt
2 tablespoons cornstarch
1 cup 1% milk
½ cup Greek yogurt
1 teaspoon pure vanilla extract

Instructions

Melt the butter in a saucepan over medium heat, and let it brown slightly.
While the butter is browning, combine the milk and greek yogurt in a liquid measuring cup or bowl. Whisk until smooth and no lumps visible. Set aside.
Once the butter has browned, add the brown sugar. Reduce the heat to medium-low. Let the brown sugar cook and bubble for 1 to 2 minutes, stirring frequently so the sugar doesn't burn. Reduce the heat to low.
Add the salt and measure in the cornstarch, stirring until combined until the combination forms a paste.
Slowly pour in the milk/Greek yogurt mixture, whisking vigorously.
Once the milk/yogurt mixture is completely added, cook the pudding over low heat, stirring frequently with a spoon, until the mixture gently simmers. While continually stirring, let the mixture simmer for a minute. It will thicken during this stage.
Remove the saucepan from the heat, and measure in the vanilla extract.
Pour the pudding into ramekins, and cover with plastic wrap. Transfer to the refrigerator, and chill for 1-2 hours, until set.
Enjoy chilled with a dollop of whipped cream (or more Greek yogurt) and with a drizzle of chocolate sauce.

Notes

Adapted from Smitten Kitchen's Butterscotch Pudding.

Nutrition