Butterscotch Pudding II

Fast, easy, and very tasty; basically a cream sauce with sugar and eggs. Chefs take note: USE A WHISK! Pudding takes a little time and use med-high heat at first, gradually turning down your heat as your milk rises in temperature. You will have lump-free, thick creamy pudding if you use a whisk and remember to simmer on lowest heat for one-two full minutes when your sauce comes to boil, stirring constantly during this part (you must cook out the flour!). The pudding will thicken even more when it cools. Perfect as written above... then try this variation... Instead of whole milk, use 1 C skim with 3/4 C fat-free half-n-half; leave out the eggs, use a 1/4 t vanilla, and add one pat of "light" butter at the end for further creaminess. Granted, it doesn't have the same rich texture, but it tastes like butterscotch with 1/10 the fat content.

I liked this--it tastes very much like butterscotch. I used almost 3/4 cup brownsugar, and it is very sweet, but butterscotch is supposed to be. This is a somewhat thin pudding and very good as is in dessert cups. The directions would be better if you mix sugar/flour together first and slowly whisk in half the milk before you turn on the heat. Then whisk in rest of the milk until it boils. Add some of the hot pudding to the egg yolks and then stir in. This will make a very smooth pudding.