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  • Writer's pictureSoyfoodscouncil

Rich Butterscotch Pudding

You can substitute soymilk in place of regular milk in most any pudding recipes.

Ingredients 2 tablespoons butter

1 cup evaporated fat-free milk, divided

3/4 cup packed dark brown sugar

2 cups plain or vanilla soymilk

3 tablespoons cornstarch

1/8 teaspoon salt

3 large egg yolks

11/2 teaspoons vanilla extract

Instructions Melt the butter in a 3-quart heavy saucepan over medium heat.

Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes.

Bring to a boil, and cook 30 seconds. Remove from heat.

Heat soy milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Remove from heat.Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk.Stir hot milk mixture into brown sugar mixture.Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute. Remove from heat; stir in vanilla.

Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins.

Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.

Notes Yield: 6 servings

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;

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