Butterscotch Pudding

Butterscotch Pudding from Cooking Light magazine
Click here for recipe
This recipe was phenomenal. I made it exactly according to the recipe directions and didn’t have any problems, although some of the on-line reviewers mention that they had difficulty getting a thick enough consistency. I think as long as you get it going at a pretty good boil for 1 minute, it would be hard for it to be too thin. It was really popping and bubbling; there were actually little droplets flying out of the pan, so be careful!
When I make this again (because I definitely will), I will cut back the sugar a tiny bit. It was pretty sweet. I also think this could be divided into 8 servings, instead of 6, because it’s pretty rich, as well (but not overly so.)
VERY good and a big hit with my sis-in-law, who is a new mom and needs all the calcium she can get (this pudding has almost 200 mg per serving!)

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