Kelly's Butterscotch Pudding

Recipe View In a medium bowl, whisk together the dark brown sugar, cornstarch, and salt. Gradually add about 1/2 cup of the milk, whisking until a smooth paste forms. Set aside. (5 minutes)

Recipe View In a medium saucepan, bring the remaining 2 1/2 cups of milk to a simmer over medium heat, watching carefully to prevent scorching. (8 minutes)

Recipe View Slowly pour the brown sugar mixture into the simmering milk, whisking constantly to prevent lumps. Bring the mixture back to a gentle boil, stirring continuously, and cook for 1 minute until thickened. (3 minutes)

Recipe View In a separate bowl, gently temper the beaten egg yolks by slowly drizzling in about 1/4 cup of the hot milk mixture, whisking constantly to prevent curdling. (2 minutes)

Recipe View Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Reduce the heat to low and cook, stirring constantly, for another minute, or until the pudding has thickened slightly and coats the back of a spoon. Be careful not to boil. (2 minutes)

Recipe View Remove the saucepan from the heat and stir in the cubed butter and vanilla extract until the butter is completely melted and the pudding is smooth and glossy. (1 minute)

Recipe View Pour the butterscotch pudding into individual serving dishes or a single large bowl. Let cool slightly at room temperature before covering with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. (5 minutes)

Recipe View Refrigerate for at least 2 hours, or until completely chilled and set. Serve chilled or slightly warmed. (120 minutes)