Butterscotch Pudding on the Ritz

1. 1

   Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.

2. 2

   Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.

3. 3

   Gradually whisk about 1/2 cup hot milk into egg mixture.

4. 4

   Gradually whisk egg mixture back into saucepan.

5. 5

   Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.

6. 6

   Reduce heat and continue to simmer 1 minute while stirring.

7. 7

   Remove from heat, then stir in butter, then vanilla.

8. 8

   Pour into a serving bowl or individual dessert cups.

9. 9

   Cover and refrigerate until cold.

10. 10

    Serve with a dollop of whipped cream if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.