Butterscotch Pudding

How to make butterscotch pudding:

Recipe:

Ingredients

• Yummmmmmmm...........

1 cup packed dark brown sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 1% low-fat milk, divided 

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

1 tablespoon butter

1 teaspoon vanilla

6 tablespoons frozen reduced-calorie whipped topping, thawed

Preparation

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk.                                                         

Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly.                                     Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.