Butterscotch Pudding

1. 1

   In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.

2. 2

   Whisk in 1/2 cup of the milk until you have a thick paste.

3. 3

   Set aside while you heat the milk.

4. 4

   Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil.

5. 5

   Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

6. 6

   Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

7. 7

   Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise.

8. 8

   Remove from heat and whisk in the butter and vanilla extract.

9. 9

   Pour through the strainer to remove any lumps that may have formed during cooking.

10. 10

    Pour into bowls or wine glasses.

11. 11

    Garnish each pudding with a large dollop of softly whipped cream.

No additional tips available.