Butterscotch Pudding

A comforting conclusion to any day.

(And a great way to use up egg yolks if you've recently made a meringue or my Honey-Vanilla "Marshmallow" Creme...)

Butterscotch Pudding
Serves 4

2/3 cup dark brown sugar
2 tablespoons cornstarch
2 cups half-and-half or whole milk
2 large egg yolks
1 1/2 tablespoons unsalted butter
2 teaspoons vanilla extract
In a medium saucepan, whisk together the sugar and the cornstarch until no lumps remain. Slowly pour in the half-and-half or milk, whisking all the while. Set the pan over medium-high heat and whisk almost constantly. The mixture will thicken and boil; this will take 5 to 7 minutes. Remove the saucepan from the heat.

Place the egg yolks in a small bowl. Slowly pour 1/2 of the hot milk mixture over the eggs, stirring the eggs constantly to warm them gently. Then pour the egg/milk mixture back into the saucepan. Stir and cook over medium-high heat for another minute, until thickened and smooth.

Remove the pan from the heat. Add the butter and vanilla. Allow to stand for about 2 minutes, then gently whisk just until blended. (Don't over-stir; the pudding will thin out.) Divide the pudding among 4 dessert bowls (or your desired serving dish). Allow to cool for a few more minutes to serve warm. If desired, chill for up to 8 hours.

(From Melanie Barnard's "Short & Sweet: Sophisticated Desserts in 30 Minutes or Less)