Rich Butterscotch Pudding

Ingredients

• 2 tablespoons butter 
• 3 tablespoons cornstarch 
• 0.8 cup brown sugar dark packed
• 3 large egg yolks 
• 1 cup evaporated milk fat-free divided
• 2 cups milk 1% low-fat
• 0.1 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• ramekin

Directions

1. Melt the butter in a 3-quart heavy saucepan over medium heat.
2. Add 1/4 cup evaporated milk and brown sugar, stirring constantly; cook 2 minutes. Bring to a boil, and cook 30 seconds.
3. Remove from heat.
4. Heat 1% milk in a heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil).
5. Remove from heat.
6. Combine 3/4 cup evaporated milk, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk. Gradually add hot milk. Stir hot milk mixture into brown sugar mixture. Cook over medium heat until mixture comes to a boil, stirring constantly; cook 1 minute.
7. Remove from heat; stir in vanilla.
8. Spoon 1/2 cup pudding into each of 6 (6-ounce) ramekins. Cover surface of pudding with plastic wrap; chill 3 hours or until pudding is set.