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Butterscotch Pudding

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion 174g Total Servings: 6
% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
340
Fat / Lipides
10 g
15%
Saturated / Saturé
5 g
25%
+ Trans / Trans
0g
Cholesterol / Cholestérol
110mg
36%
Sodium / Sodium
125mg
5%
Carbohydrate / Glucides
63g
21%
Fibre / Fibres
2g
8%
Sugars / Sucres
51g
Protein / Protéines
3g
25%
Vitamin A / Vitamine A
20%
Vitamin C / Vitamine C
2%
Calcium / Calcium
5%
Iron / Fer
2%
Niacin / Niacine
2%
Thiamine / Thiamine
10%
Riboflavin / Riboflavine
15%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 portion 174g Total Servings: 6
Amount Per Serving
Calories
340
Calories from Fat
90
% Daily Value *
Total Fat
10 g
15%
Saturated Fat
5 g
25%
+ Trans
0g
Cholesterol
110mg
36%
Sodium
125mg
5%
Total Carbohydrates
63g
21%
Fiber
2g
8%
Sugars
51g
Protein
3g
Vitamin A 25% • Vitamin C 20%
Calcium 5% • Iron 2%
Thiamine 2% • Riboflavin 7%
Niacin 2% • Folate 7%
* Based on a 2000 calorie diet


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Prep time

5 mins

Cook time

22 mins

Total time

27 mins

Ingredients

  • 1 cup brown sugar (180g)
  • ¼ cup corn starch (40g)
  • ½ tsp salt (1g)
  • 3 cups milk 2% (720g)
  • 1 tsp vanilla extract (5g)
  • 3 large eggs (yolks only) (52g)
  • ¼ cup butter (50g)




Directions

Place egg yolks in a medium bowl and whisk until combined. Set aside.


In a small bowl combine brown sugar, ½ cup milk, corn starch and salt. Mix until fully combined. Set aside.

 

In a medium saucepan, bring 2 ½ cups milk to a boil over medium heat stirring occasionally approx. 7-10 minutes. (Be careful not to scorch milk). Remove milk from heat and stir in brown sugar mixture. Return to heat and continue to cook over medium low heat until mixture begins to thicken (stir continually, approx. 5-6 minutes).

 

Remove mixture from heat and slowly whisk ½ of the hot mixture into egg yolks, stirring continually (temper eggs).

 

Gradually pour the hot mixture back into sauce pan, stirring constantly. Cook over medium- low heat stirring continually until mixture thickens and begins to bubble (approx. 5-6 minutes).

 

Remove from heat and stir in vanilla and butter. Serve immediately over Kinnikinnick Vanilla Wafers or allow to cool- Place plastic wrap directly on custard to avoid skin from forming. Serves 6


 

Tips & Variations

  • Remember when tempering eggs it is important always to add hot to cold never cold to hot. Otherwise you will end up with scrambled eggs.
  • Great to use for parfaits! Layer whipping cream, butterscotch pudding and Kinnikinnick Vanilla Wafers in a parfait glass for an afternoon treat.

 

 

Stock up your pantry

Vanilla Wafers

Vanilla Wafers

Weight: 180g/ 6.3oz
Qty/Pkg: By Wt.

Soft and light these are a delight with cold milk or your favourite hot drink. A perfect texture for trifles, tiramisu & the ever-popular banana custard.

Read More

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Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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