Butterscotch Pudding

Directions

1. 1
   In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks.
2. 2
   Whisk in 1/2 cup of the milk until you have a thick paste.
3. 3
   Set aside while you heat the milk.
4. 4
   Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil.
5. 5
   Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
6. 6
   Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
7. 7
   Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise.
8. 8
   Remove from heat and whisk in the butter and vanilla extract.
9. 9
   Pour through the strainer to remove any lumps that may have formed during cooking.
10. 10
    Pour into bowls or wine glasses.
11. 11
    Garnish each pudding with a large dollop of softly whipped cream.