butterscotch pudding

godblessourhome

3 1/2 cups milk (any is fine, but for a richer pudding use 2 1/2 cups milk and 1 cup cream)
1 stick butter
1 1/4 cups light brown sugar packed
3 egg yolks
1/3 cup cornstarch
1/8 teaspoon salt
2 teaspoons vanilla extract

separate 3 eggs and put the 3 egg yolks into a medium bowl; set aside. stir 1/2 cup cold milk with 1/3 cup corn starch until a smooth paste, set aside.

in a microwavable container, add 3 cups milk (or cream and milk mixture) and microwave for 2-4 minutes until skim forms on top and milk is hot.

in a large, heavy saucepan, over medium heat, melt the butter. stir in the brown sugar, raise the heat to medium-high, and cook 3 to 7 minutes, stirring constantly, to caramelize the mixture. (you'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready). turn heat down to medium.

gradually add the hot milk into the butter/brown sugar mixture stirring constantly.

take the egg yolks and whisk in last 1/2 cup of the hot mixture. whisk in the cold cornstarch paste and salt until dissolved. whisk the cornstarch/ egg yolk mixture back into the hot mixture in the saucepan.

whisking constantly, cook over medium-high heat until pudding is thick and just boiling. it’s done when the spoon leaves trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.

turn off the heat and whisk in the vanilla extract. pour into 6 to 8 ramekins and press waxed paper over the top to prevent a skin from forming.

serve warm with a small dollop of whipped cream or chilled up to 24 hours.