Butterscotch Pudding

Ingredients

• 4 large egg yolks – separated
• 3 tbsp cornstarch
• 2 cups whole milk
• 4 tbsp unsalted butter
• 0.75 cup dark brown sugar
• 0.5 tsp kosher salt
• 1 cup heavy cream
• 2 tsp vanilla extract

Instructions

1. In a medium bowl, whisk the egg yolks with the cornstarch and 0.5 cup of the whole milk until completely smooth; set aside.
2. In a medium saucepan over medium heat, melt the unsalted butter. Cook, stirring, until foamy and just turning golden and nutty, 2–3 minutes.
3. Add the dark brown sugar and kosher salt to the saucepan and stir until the sugar looks wet and glossy (lightly pack the sugar when measuring), 1–2 minutes.
4. Off the heat, gradually whisk in the heavy cream a little at a time (it will bubble). Whisk in the remaining whole milk. Return to medium heat and bring just to a simmer with small bubbles at the edges, 2–4 minutes.
5. Temper the yolk mixture by slowly whisking in about 1 cup of the hot butterscotch mixture. Pour the tempered mixture back into the saucepan.
6. Cook over medium heat, whisking constantly, until the pudding thickens and bubbles break the surface, 2–4 minutes; it should coat the back of a spoon and register 180–185°F.
7. Remove from heat and whisk in the vanilla extract until smooth.
8. Strain the pudding through a fine-mesh sieve into a bowl or 4–6 ramekins. Press plastic wrap directly onto the surface to prevent a skin. Let cool at room temperature 15–20 minutes, then chill until set, 3–4 hours.
9. Serve cold. If desired, whisk briefly to loosen before spooning into bowls.