Butterscotch Pudding

Ingredients

2 3/4 cup full fat milk

1 cup tightly packed dark brown sugar

1/4 cup cornstarch

2 large egg yolks

1/2 teaspoon salt

1 large egg

1 1/2 teaspoon vanilla extract

3 tablespoon butter

whipping cream for garnishing

crushed nuts of your choice.

Method

• Simmer 2 1/2 cup of full fat milk in a saucepan until it starts getting foams around the edges.
• Meanwhile,in a heatproof bowl whisk 2 large eggs and 1 large egg yolk.
• Add dark brown sugar and continue whisking.
• Add salt,cornstarch,1/4 cup milk and whisk for 2 minutes.
• Pour the above hot milk gradually to the  mixture and whisk nicely in between.
• Pour the content of the bowl back to the saucepan and put it back on the heat.
• Keep stirring on low flame for about 3-5 minutes until it gets nice and thick (mayonnaise consistency).
• Turn off the heat and strain it to a bowl to get rid of any lumps.
• Add 3 table spoon of butter along with vanilla extract and give a good stir.
• Pour into the pudding bowl and refrigerate once it cools down.
• Serve with whipped cream and sprinkle some roasted nuts of your choice on top  . 

Recipe courtesy: Joy of baking