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;