Butterscotch Pudding

Step 1

Set out six small ramekins or bowls. (I like to place them on a quarter sheet pan so it's easier to move to the fridge.)

Step 2

Whisk together egg yolks, brown sugar, cornstarch, salt and about a 1/4 cup of the half and half (or milk) in a 2 or 3 quart saucepan. Continue whisking until mixture is smooth and lump-free.

Step 3

Gradually whisk in the remaining half and half (or milk).

Step 4

Place over medium heat and bring to a simmer, whisking frequently.

Step 5

Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer - do not let it come to a boil.

Step 6

Remove the saucepan from heat and whisk in the cubed unsalted butter and vanilla extract.

Step 7

Pour the pudding mixture through a fine mesh sieve and into a large measuring cup. Divide the pudding evenly among the ramekins and cover with plastic wrap.

Step 8

Refrigerate until the pudding is set and chilled, about 4 hours or overnight.

Step 9

Remove plastic and serve chilled.