Butterscotch Pudding

Ingredients

• 1 tablespoon butter cold
• 2.5 tablespoons cornstarch 
• 1 cup brown sugar dark packed
• 2 large egg yolks 
• 1.5 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 1 cup milk whole divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap

Directions

1. Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk.
2. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.
3. Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk.
4. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly.
5. Remove from heat.
6. Add 1 tablespoon butter, and stir until butter melts.
7. Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.