Butterscotch Pudding (6 servings)

• 1 cup dark brown sugar
• 1/4 cup cornstarch
• pinch salt
• 3 cups milk, divided (I used 1% milk, use what you have)
• 1 egg plus 1 egg yolk
• 1 tablespoon butter
• 1 teaspoon vanilla extract

whipped cream, for topping

-In a 3-qt saucepan, whisk together dark brown sugar, cornstarch and salt to combine.

-Whisk in 2 cups of the milk. Heat mixture over medium heat, until bubbles form

around the edges or 180 degrees (do not allow to boil).

-In a medium bowl, whisk remaining 1 cup of milk with the egg and egg yolk.

-Whisking constantly, slowly whisk 1 cup of the hot milk mixture into the egg mixture;

when combined, whisk egg mixture into saucepan.

-Whisking constantly over medium/high heat, bring to a boil. When mixture begins to

boil, continue to whisk constantly for one minute as it boils, until thickened.

-Remove from heat and stir in butter and vanilla extract.

-Allow mixture to cool to room temperature, stirring occasionally so a skin does not

form on the surface.

-Pour pudding into serving bowls or ramekins and refrigerate. Serve with whipped

cream.