Butterscotch Pudding

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 1/2 cups whole milk
• 2 tablespoons cornstarch
• 1/4 cup sweet butter
• 1/2 cup dark brown sugar
• 8 large egg yolks
• 1 pinch salt
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Recipe

• 1 whisk together milk and cornstarch in a medium bowl.
• 2 melt the butter in a large heavy saucepan over medium heat. add the brown sugar and cook, frequently whisking, for 2 - 3 minutes until the mix is smooth and bubbling. slowly and carefully pour in the milk mix - careful it may splatter a bit - whisking constantly. cook while whisking for about 2 minutes until the mix is hot and there are no lumps of sugar left. remove from heat.
• 3 whisk together the egg yolks and salt in a medium bowl. slowly pour in the milk mix whisking constantly. return the mix to the saucepan and cook over medium low heat, for 6 - 8 minutes always whisking. cook mix until it comes to a boil and large bubbles rise to surface.
• 4 immediately pour the mix through a fine strainer set over a bowl. whisk in the lemon juice and vanilla. let cool for 15 minutes, occasionally whisking to keep a skin from forming.
• 5 divide pudding among 4 ramekins or custard cups. place a piece of plastic wrap on the surface of pudding (directly on the pudding) so no skin forms. let cool to room temperature and then refrigerate for 3 hours or til thoroughly chilled and set. you can also refrigerate upto 2 days if making ahead.