Butterscotch Pudding

1

In a medium saucepan, combine dark brown sugar, cornstarch, and salt.

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2

In a separate bowl, lightly beat the egg yolks.

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3

Slowly pour the tempered yolks back into the saucepan, whisking continuously.

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4

Refrigerate for at least 4 hours, or until set and chilled.

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Full recipe & nutritional info on bakedbree.com