Butterscotch Pudding

Directions

1. 1
   Whisk together milk and cornstarch in a medium bowl.
2. 2
   Melt the butter in a large heavy saucepan over medium heat.
3. 3
   Add the brown sugar and cook, frequently whisking, for 2 - 3 minutes until the mix is smooth and bubbling.
4. 4
   Slowly and carefully pour in the milk mix - careful it may splatter a bit - whisking constantly.
5. 5
   Cook while whisking for about 2 minutes until the mix is hot and there are no lumps of sugar left.
6. 6
   Remove from heat.
7. 7
   Whisk together the egg yolks and salt in a medium bowl.
8. 8
   Slowly pour in the milk mix whisking constantly.
9. 9
   Return the mix to the saucepan and cook over medium low heat, for 6 - 8 minutes always whisking.
10. 10
    Cook mix until it comes to a boil and large bubbles rise to surface.
11. 11
    Immediately pour the mix through a fine strainer set over a bowl.
12. 12
    Whisk in the lemon juice and vanilla.
13. 13
    Let cool for 15 minutes, occasionally whisking to keep a skin from forming.
14. 14
    Divide pudding among 4 ramekins or custard cups.
15. 15
    Place a piece of plastic wrap on the surface of pudding (directly on the pudding) so no skin forms.
16. 16
    Let cool to room temperature and then refrigerate for 3 hours or til thoroughly chilled and set.
17. 17
    You can also refrigerate upto 2 days if making ahead.