Butterscotch Pudding

Instructions

In a medium saucepan, whisk together 3/4 cup dark brown sugar, 1/3 cup cornstarch, 1 cup heavy cream, 1 cup milkPlace the saucepan over medium heat and cook, stirring constantly, until the mixture begins to bubble and thickens, about 2 minutes.

Remove the pan from the heat. In a small bowl, whisk 3 large egg yolks. Slowly add a few tablespoons of the hot pudding mixture to the yolks while whisking continuously to temper them. Gradually pour the tempered egg mixture back into the saucepan while whisking.

Return the pan to medium heat and cook, stirring constantly, for 90 seconds until the pudding thickens further and coats the back of a spoon.

Remove from heat again and stir in 2 tablespoons salted butter and 1 teaspoon vanilla extract.

Transfer the pudding to individual serving dishes or a large bowl. Pudding can be served warm or cold. To chill, cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let the pudding cool to room temperature, then refrigerate for 2 hours to chill completely.

Dessert