Butterscotch Pudding

INGREDIENTS:

3 cups milk (preferebly full fat)
3/4 cup sugar
1/4 cup (corn flour)
A pinch of salt
4 egg yolks
2 teaspoons pure vanilla extract
2 tablespoon unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream

HOW TO MAKE:

1)  In a bowl whisk together the sugar, cornflour, salt, and egg yolks.

2)  Whisk in 1/2 cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

3)  First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.

4)  Then pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

5)  Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes).

6)  Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

7) Pour into 4 bowls or glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.

8)  If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

9)  Garnish each pudding with a large dollop of softly whipped cream.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY
              RATING  POINTS         :    8/10**

**  Use cornflour of exact measurement or else the pudding will become very thick.
** I found this recipe on Joyofbaking.com. I have used the same with very little alterations.