Homemade Butterscotch Pudding

Instructions

1. Step 1

   Whisk the egg yolks in a small bowl or a 2-cup Pyrex measuring cup and set aside.

2. Step 2

   In a medium saucepan or saucier, combine the brown sugar, cornstarch, and salt. Stir with a whisk until well blended.

3. Step 3

   Whisk in the milk and cream and place the pan over medium heat. Continue cooking, continually whisking, until the mixture is simmering and thickened.

4. Step 4

   Remove the pan from the heat and quickly whisk about 1 cup of the hot mixture into the egg yolks.

5. Step 5

   Return the egg yolk mixture to the saucepan and put it back over the heat. Continue cooking, continually whisking, until the mixture is simmering once again. Continue cooking and whisking for 1 minute. The eggs should be thoroughly cooked at this point. If in doubt, use an instant-read thermometer—the minimum safe temperature for eggs is 160 F (per FDA).

6. Step 6

   Place a fine-mesh sieve over a bowl and strain the pudding into the bowl. Whisk the butter into the pudding along with the 2 teaspoons of vanilla extract. 

7. Step 7

   For individual servings, ladle the pudding into ramekins or dessert dishes and place them on a rimmed baking sheet or pan. Cover each serving with plastic wrap, pressing it onto the pudding to keep it from forming a skin. Refrigerate until thoroughly chilled. 

8. Step 8

   Alternatively, leave the pudding in the larger bowl. Press a piece of plastic wrap over the surface of the pudding to keep the air from forming a skin and then refrigerate to chill thoroughly.

9. Step 9

   Top this pudding off with a dollop of whipped cream and a sprinkling of maple flakes, toasted coconut, or cinnamon-sugar, if desired.