The caramel notes in this silky butterscotch pudding pair well with banana for a sophisticated twist on a classic Southern dessert.
Ingredients
- ½ cup packed dark brown sugar
- 2 tbsp cornstarch
- 2 large egg yolks
- 2 cups low-fat milk
- 1 tbsp butter
- 1 tsp vanilla extract
- 6 gluten-free sugar cookie
- 2 bananas
- ¼ cup whipped cream
Steps
- In a small heavy-duty saucepan, combine the brown sugar, cornstarch, and a pinch of salt. Add the egg yolks and whisk until smooth. Add the milk and whisk to combine. Heat to a boil on medium, stirring often. Continue to cook and stir 10–13 min., until mixture is thick.
- Remove the pan from the heat and stir in the butter and vanilla. Let cool completely.
- Once the pudding has cooled, crumble 1 cookie into the bottom of each serving cup. Top with sliced bananas and divide the pudding evenly between the cups. Top each with whipped cream and additional crumbled cookies.
Tags
- S9 2017
Nutrition information
- Calories 400kcal 20%
- Fat 12.2g 19%
- Saturated fat 6.4g 32%
- Carbs 65.0g 22%
- Sodium 171mg 7%
- 46.4g sugar
- 1.0g fiber
- 7.0g protein
- 114mg cholesterol
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