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1
Whisk together milk and cornstarch in a medium bowl.
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2
Melt the butter in a large heavy saucepan over medium heat.
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3
Add the brown sugar and cook, frequently whisking, for 2 - 3 minutes until the mix is smooth and bubbling.
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4
Slowly and carefully pour in the milk mix - careful it may splatter a bit - whisking constantly.
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5
Cook while whisking for about 2 minutes until the mix is hot and there are no lumps of sugar left.
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6
Remove from heat.
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7
Whisk together the egg yolks and salt in a medium bowl.
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8
Slowly pour in the milk mix whisking constantly.
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9
Return the mix to the saucepan and cook over medium low heat, for 6 - 8 minutes always whisking.
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10
Cook mix until it comes to a boil and large bubbles rise to surface.
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11
Immediately pour the mix through a fine strainer set over a bowl.
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12
Whisk in the lemon juice and vanilla.
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13
Let cool for 15 minutes, occasionally whisking to keep a skin from forming.
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14
Divide pudding among 4 ramekins or custard cups.
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15
Place a piece of plastic wrap on the surface of pudding (directly on the pudding) so no skin forms.
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16
Let cool to room temperature and then refrigerate for 3 hours or til thoroughly chilled and set.
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17
You can also refrigerate upto 2 days if making ahead.
