Cooking Light Butterscotch Pudding

• 1 cup dark brown sugar, packed
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups 1% low-fat milk, divided
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla
• 6 tablespoons frozen reduced-calorie whipped topping, thawed

1. Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
2. Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
3. Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

brown sugar, cornstarch, salt, milk, egg, egg yolk, butter, vanilla, frozen reducedcalorie whipped topping

Taken from www.food.com/recipe/cooking-light-butterscotch-pudding-280438 (may not work)