Butterscotch Pudding
1/2 cup dark brown sugar
3 tablespoons cornstarch
pinch of salt
3 eggs
2 1/2 cups milk
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla
Mix sugar, cornstarch, and salt ina small saucepan. Mix eggs and milk, and stir into the sugar mixture, whisking to disolve the sugar and eliminate lumps. Heat over moderate heat, stirring constantly, until the mixture has thickened (about 10 minutes). Stir in the butter and vanilla. Pour the mixture into a large bowl, or 4-6 small individual bowls through a strainer to remove any lumps. Place plastic wrap directly on the surface of the pudding to prevent formation of a skin on top. Refrigerate until cold.
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