Butterscotch Pudding II

Chill overnight in individual dishes.

Original recipe makes 4 servings

Ingredients

1 cup brown sugar
1/4 cup all-purpose flour
1 3/4 cups whole milk
2 egg yolks, beaten
1/4 cup butter

  • PREP

    5 mins

  • COOK

    5 mins

  • READY IN

    3 hrs

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.

Nutrition

Calories: 430 kcal
Carbohydrates: 65 g
Cholesterol: 144 mg
Fat: 17.3 g
Fiber: 0.2 g
Protein: 5.7 g
Sodium: 144 mg

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