BUTTERSCOTCH PUDDING

BUTTERSCOTCH PUDDING


3 cups low fat milk
1/2 cup dark brown sugar or Splenda
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla
2 tbs unsalted butter -- cut into pieces, or margarine
3 egg yolks
3 tbs cornstarch
1/2 cup sugar or Splenda
Whipped cream -- to garnish, sugar free, fat free
Cool Whip

1.)Stir together 2 1/2 cups milk and sugar in a saucepan. Heat until steaming. Remove from heat, set aside.

2.) In a bowl, mix together brown sugar, cornstarch and nutmeg until blended. Whisk in yolks, remaining milk and salt. Stir in a little of the hot milk mixture into the brown sugar mixture to warm egg yolks, then stir brown sugar mixture back into milk mixture in saucepan.

3.) Cook stirring until thickened and it registers 160 degrees on an thermometer, 20 min. Remove from heat. Add butter and vanilla, stir until smooth. Pour mixture through strainer into 6 dishes.

Cool 10 min. Cover surface directly with plastic, refrigerate 2 hours. GARNISH WITH WHIPPED CREAM, THEN SERVE...