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BUTTERSCOTCH PUDDING

List of Ingredients




3 cups milk
4 large egg yolks
3/4 cup dark brown sugar
1/4 cup cornstarch
2 Tbsp. unsalted butter, cold, cut into small pieces
2 tsp. vanilla extract
3 Tbsp. molasses





Recipe



Bring 2-1/2 cups milk to a boil in a medium saucepan.

Mix together the remaining 1/2 cup milk, egg yolks, brown sugar, molasses, and cornstarch until smooth.

Temper in the hot milk, slowly adding it to the eggs while mixing, and return the mixture to the saucepan.

Bring to a boil, whisking constantly until thickened.

Remove from the heat and whisk in butter and vanilla extract. Strain into a clean bowl or four individual pudding cups and place a piece of plastic wrap directly on the pudding surface. Let cool at room temperature and refrigerate for at least three hours before serving.