Old Fashioned Butterscotch Pudding

Step 1

In a medium bowl, whisk the yolks and cornstarch together. Mixture will be very thick. Set aside convenient to the stove.

Step 2

Put the vanilla extract in another medium bowl and place a fine mesh strainer over the top. Set aside convenient to the stove.

Step 3

In a heavy-bottomed saucepan, melt the butter.

Step 4

Add the dark brown sugar and salt, and cook the two together over medium-high heat, stirring constantly with a wooden spoon or high-heat spatula. The mixture will look very creamy and bubbly, and then all of a sudden, the butter will separate out and the whole thing will look kind of sad and like a failure. Keep going. In another couple of minutes, the mixture will come back together again. Don't stop stirring.

Step 5

As soon as the butterscotch comes back together, pour in the milk, all at one time and remove the pan from the heat. Do it carefully. The butterscotch will hiss and bubble and then turn into a hard mass. Carefully pry the hard mass off the bottom of the pan with your spoon or spatula and then return the pan to medium low heat.

Step 6

Stir until all the butterscotch has melted back into the milk. This could take 4-5 minutes. Just be patient and stir and stir. You will most likely have butterscotch stuck to your spoon or spatula. That's okay. It will melt too. Just keep stirring.

Step 7

Once the butterscotch milk is nice and smooth, continue to heat until the milk is steaming. Then, temper about half the butterscotch into the egg yolk mixture, whisking very well.

Step 8

Pour the tempered yolks back into the pan and bring to a boil, stirring constantly. Allow the mixture to boil for 2 full minutes, whisking constantly..

Step 9

Pour the pudding through the fine mesh strainer into the bowl with the vanilla. The mixture will be very thick, so use the pack of your spatula to press it through.

Step 10

Stir until the vanilla is mixed in.

Step 11

At this point, you can pour into small bowls or leave it in the large bowl and press plastic wrap down onto the surface of the pudding. Either way, refrigerate until cold, or you can eat it warm. I won't judge you.

Step 12

See NOTES below for how to serve. Enjoy!