Butterscotch Pudding

A comforting conclusion to any day.

(And a great way to use up egg yolks if you've recently made a meringue or my Honey-Vanilla "Marshmallow" Creme...)

Butterscotch Pudding

Serves 4

• 2/3 cup dark brown sugar
• 2 tablespoons cornstarch
• 2 cups half-and-half or whole milk
• 2 large egg yolks
• 1 1/2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• In a medium saucepan, whisk together the sugar and the cornstarch until
• no lumps remain. Slowly pour in the half-and-half or milk, whisking
• all the while. Set the pan over medium-high heat and whisk almost

constantly. The mixture will thicken and boil; this will take 5 to 7

minutes. Remove the saucepan from the heat.

Place the egg

yolks in a small bowl. Slowly pour 1/2 of the hot milk mixture over the

eggs, stirring the eggs constantly to warm them gently. Then pour the

egg/milk mixture back into the saucepan. Stir and cook over medium-high

heat for another minute, until thickened and smooth.

Remove

the pan from the heat. Add the butter and vanilla. Allow to stand for

about 2 minutes, then gently whisk just until blended. (Don't

over-stir; the pudding will thin out.) Divide the pudding among 4

dessert bowls (or your desired serving dish). Allow to cool for a few

more minutes to serve warm. If desired, chill for up to 8 hours.

(From Melanie Barnard's "Short & Sweet: Sophisticated Desserts in 30 Minutes or Less)