Recipe - Homemade Butterscotch Pudding

2 One half cup Milk
4 Egg yolks
Three fourths cup Firmly packed dark brown
sugar
3 tablespoon Cornstarch
2 tablespoon Cold butter; cut into pieces
2 One half teaspoon Vanilla extract
Whipped cream

From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 9 Nov 1993 18:27:55 GMT
Rinse a heavy medium saucepan with cold water and shake out the excess
(this helps prevent the milk from sticking). Add 2 cups of the milk and
bring to nearly a boil over moderate heat.

In a medium bowl, whisk together the eggs yolks, brown sugar, cornstarch
and remaining One half cup milk until well blended.

Gradually pour Three fourths cup of the hot milk into the egg yolk mixture, One fourth cup
at a time, whisking vigorously after each addition. Return this mixture to
the remaining hot milk in the pan and cook over moderate heat, whisking
constantly, until the custard begins to simmer and thicken slightly, about
2 minutes. Remove from the heat and whisk in the butter and vanilla.

Strain the pudding into a bowl, scraping it from the bottom of the sieve.
Spoon the pudding into individual serving bowls or glass sundae dishes. To
avoid pudding "skin," lay a piece of waxed paper or plastic wrap directly
on the surface. Let cool on a wire rack for 10 minutes, then refrigerate
for at least 50 minutes. Serve with a dollop of whipped cream.

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