Butterscotch Pudding

Gather the ingredients - * Milk * Cream * Egg yolks * Cornstarch * Dark brown sugar * Water * Salt * Butter * Vanilla extract

– Whisk together the milk and cream in a measuring cup or bowl with a spout.  Set aside. – In a medium heatproof bowl, whisk together the egg yolks and cornstarch until pale yellow.

- Add the brown sugar, water, and salt to a high sided saucepan set over  medium heat.   - Cook the mixture until it begins to bubble.  Then, begin to swirl the mixture gently to ensure it doesn't burn - but don't stir  it!  - Once the mixture is bubbling, cook for another 3-4 minutes or until  the mixture reaches 240 degrees F.

– Next, remove the pan from  heat and very slowly add the milk/cream mixture, whisking constantly. – Once  all of the milk has been incorporated, return the pan to the heat and cook until the mixture begins to steam.

- Slowly add 1 cup of the milk mixture into the egg yolks, whisking constantly so they don't scramble. – Then whisk the egg yolk mixture back into the pot. – Cook for 2-3 minutes or until the pudding has thickened. – Add the butter and vanilla to the pudding and whisk to combine.

Place plastic wrap touching the surface of the pudding so it doesn't  form a skin.  Cool completely in the fridge - about 4 hours.

To serve, place the pudding in a small bowl and top with butterscotch or caramel sauce and whipped cream.

Full recipe at mildlymeandering.com