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Category: Desserts

Maple Butterscotch Pudding With Chopped Pecans

Here's a meal that can be made ahead and refrigerated--a timesaver given the hustle of the holidays. Just pop it in the oven for a quick reheating, and dinner is served. The Simmered Beef Goulash also freezes well. While it's ... Read more

Total time: 15 minutes plus 6 hours chilling | Serves 8
  • 3 1/2 cups milk
  • 4 egg yolks
  • 3/4 cup dark brown sugar, packed
  • 1/3 cup maple syrup
  • 1/4 cup cornstarch, sifted
  • Salt
  • 2 tablespoons butter, cut into pieces
  • 2 teaspoons vanilla extract
  • 1/2 cup whipping cream, whipped with 2 teaspoons sugar
  • 1/4 cup coarsely chopped toasted pecans

Step 1Place 3 cups milk in large heavy saucepan. Bring to boil.

Step 2Place remaining milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk until well mixed. Then, while whisking, slowly add hot milk. Transfer pudding mixture back into saucepan. Cook over medium heat, whisking constantly until thick and first bubbles break surface, about 1 1/2 to 2 minutes. Stir in butter and vanilla. Ladle into 8 (6-ounce) souffle cups or small dishes. Cool on counter, then refrigerate until well chilled, at least 6 hours or overnight.

Step 3To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both evenly. Serve immediately.

Each serving:
336 calories; 129 mg sodium; 149 mg cholesterol; 17 grams fat; 41 grams carbohydrates; 6 grams protein; 0.36 gram fiber.
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