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Creamy Butterscotch Pudding for 2

One day when I had a craving for something homemade, I tried from-scratch pudding. It’s much better than the store-bought kind! —EMR,
  • Total Time
    Prep: 10 min. Cook: 10 min. + chilling
  • Makes
    2 servings


  • 1/4 cup packed brown sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • Dash salt
  • 1 cup fat-free milk
  • 1 large egg yolk, lightly beaten
  • 1-1/2 teaspoons butter
  • 3/4 teaspoon vanilla extract
  • 2 Pirouette cookies, optional


  • In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer.
  • Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
Nutrition Facts
1/2 cup: 217 calories, 5g fat (2g saturated fat), 111mg cholesterol, 157mg sodium, 38g carbohydrate (33g sugars, 0 fiber), 5g protein.

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