Butterscotch Pudding

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 2 cups packed dark brown sugar
• 1/2 teaspoon salt
• 6 tablespoons cornstarch
• 5 cups whole milk
• 4 large egg yolks
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Preparation

1. Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.
2. In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.
3. Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.
4. Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously. Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes. Remove from heat and whisk in vanilla. Strain pudding through a fine-mesh sieve into a large measuring cup or bowl. Divide among 8 1-cup ramekins or custard cups.
5. Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding. Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.