This is a whole different ball park than the supermarket snakpak variety. Warm or chilled it's a perfect snack, especially when topped with a dollop of whipped cream or even used as a filling between layer cakes.
Butterscotch Pudding
3 cups of whole milk
3/4 cup dark brown sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 1/2 teaspoons pure vanilla extract
2 tablespoon unsalted butter, sliced thinly
In a large bowl whisk together the sugar, cornstarch, salt, and yolks. Whisk in 1/2 cup of milk until you have a thick paste. Set aside.
Rinse a medium-sized heavy saucepan with cold water and shake out the excess water. Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a large, heavy bottomed saucepan and place over medium-low heat.
Cook, stirring constantly, until the mixture thickens (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through a strainer to remove any lumps that may have formed during cooking.
Divide amongst 4 servings.
Tip: press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
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