Combine 1/4 cup whole milk and cornstarch in a bowl, stirring well with a whisk. Combine remaining 3/4 cup whole milk and 2% milk in a medium saucepan over medium heat, and bring to a simmer.
Add 1 cup brown sugar, vanilla extract, salt, and 2 egg yolks to cornstarch mixture, and stir well with a whisk. Gradually add warm milk to the sugar mixture, stirring constantly with a whisk. Pour the mixture into saucepan, and cook over medium heat until mixture begins to boil, stirring constantly with a whisk. Cook for 1 minute or until mixture is thick, stirring constantly. Remove from heat. Add 1 tablespoon butter, and stir until butter melts.
Place the pan in a large ice-filled bowl for 6 minutes or until the mixture cools, and stir occasionally. Cover surface of pudding with plastic wrap. Chill at least 3 hours before serving.
Super rich and butterscotchy/caramelly. Easy to make. Used all 2% milk and 3 egg yolks because that was what I had. Turned out beautifully. Included this in the rum and butterscotch grown-up jellied dessert featured on the last page of the August 2014 CL. Was really interesting and tasty that way -- the alcohol in the rum jelly cut right through the sweetness of the pudding and made it feel grown-up for sure. Just be sure to use glasses with corners in the bottom so the pudding won't slide when you tip the glass to pour the gelatin down the side.
YUM! This was easy to halve - it is just my husband and me and wanted a treat without too many leftovers. I didn't have whole milk, but did have some half & half - so mixed a bit of that w/ the 2%... Tastes great.
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