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Add a photoServings: 8
Ingredients
- 3 1/2 c. lowfat milk
- 4 x egg yolks
- 3/4 c. dark brown sugar - (packed)
- 1/3 c. maple syrup
- 1/4 c. cornstarch sifted
- 1 dsh salt
- 2 Tbsp. butter cut into pcs
- 2 tsp vanilla extract
- 1/2 c. whipping cream whipped with
- 2 tsp sugar
- 1/4 c. coarsely-minced toasted pecans
Directions
- Place 3 c. lowfat milk in large heavy saucepan. Bring to boil.
- Place remaining lowfat milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk till well mixed. Then, while whisking, slowly add in warm lowfat milk.
- Transfer pudding mix back into saucepan. Cook over medium heat, whisking constantly till thick and first bubbles break surface, about 1 1/2 to 2 min. Stir in butter and vanilla.
- Ladle into 8 (6-oz) souffle c. or possibly small dishes. Cold on counter, then chill till well chilled, at least 6 hrs or possibly overnight.
- To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both proportionately. Serve immediately.
- This recipe yields 8 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.45g | 12% |
| Saturated Fat 5.93g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 100mg | 4% |
| Potassium 229mg | 7% |
| Total Carbs 39.81g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.75g | 23% |
| Protein 3.97g | 6% |
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