Butterscotch Pudding

Ingredients

• 3/4 cup dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. 1

   Combine dry ingredients: In a medium saucepan, combine dark brown sugar, cornstarch, and salt.

2. 2

   Whisk milk: Gradually whisk in the whole milk until smooth.

3. 3

   Cook mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle simmer.

4. 4

   Temper eggs: In a separate bowl, lightly beat the egg yolks. Add a small amount of the hot milk mixture to the yolks, whisking constantly to temper the eggs.

5. 5

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

6. 6

   Thicken pudding: Cook for an additional 1-2 minutes, or until the pudding is thick enough to coat the back of a spoon.

7. 7

   Stir butter: Remove from heat and stir in the unsalted butter and vanilla extract until well combined.

8. 8

   Pour pudding: Pour the pudding into a large bowl or individual serving dishes.

9. 9

   Cover surface: Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

10. 10

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