Butterscotch Pudding II Recipe

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Brief

Prep 5 mins

Cook: 5 mins

Additional: 2hrs50 mins

Total: 3hrs

Servings: 4

Yield: 4 servings

Butterscotch Pudding II Recipe

Ingredients

1 cup brown sugar

¼ cup all-purpose flour

1 ¾ cups whole milk

2 egg yolks

beaten

¼ cup butter

Dessert

Directions

Step 1

In a medium saucepan over medium heat stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

Nutritional Information

Butterscotch Pudding II Recipe

Servings Per Recipe:4

Calories: 429.5

% Daily Value *

Protein: 5.7g 12%

Carbohydrates: 65g 21%

Dietary Fiber: 0.2g 1%

Sugars: 58.3g

Fat: 17.3g 27%

Saturated Fat: 10.1g 50%

Cholesterol: 143.6mg 48%

Vitamin A Iu: 583.1IU 12%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.1mg 6%

Folate: 32.7mcg 8%

Calcium: 181.6mg 18%

Iron: 1mg 6%

Magnesium: 18mg 6%

Potassium: 246.6mg 7%

Sodium: 144mg 6%

Thiamin: 0.1mg 12%

Calories From Fat: 155.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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