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  • Maple Butterscotch Pudding With Chopped Pecans

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    Maple Butterscotch Pudding With Chopped Pecans
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 c. lowfat milk
    • 4 x egg yolks
    • 3/4 c. dark brown sugar - (packed)
    • 1/3 c. maple syrup
    • 1/4 c. cornstarch sifted
    • 1 dsh salt
    • 2 Tbsp. butter cut into pcs
    • 2 tsp vanilla extract
    • 1/2 c. whipping cream whipped with
    • 2 tsp sugar
    • 1/4 c. coarsely-minced toasted pecans

    Directions

    1. Place 3 c. lowfat milk in large heavy saucepan. Bring to boil.
    2. Place remaining lowfat milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk till well mixed. Then, while whisking, slowly add in warm lowfat milk.
    3. Transfer pudding mix back into saucepan. Cook over medium heat, whisking constantly till thick and first bubbles break surface, about 1 1/2 to 2 min. Stir in butter and vanilla.
    4. Ladle into 8 (6-oz) souffle c. or possibly small dishes. Cold on counter, then chill till well chilled, at least 6 hrs or possibly overnight.
    5. To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both proportionately. Serve immediately.
    6. This recipe yields 8 servings.
    7. NOTES :

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