Butterscotch Pudding

Ingredients:

• 2 ½ cups (600 ml) milk
• 3 egg yolks
• 2 teaspoons (10 ml) vanilla extract
• ½ cup (120 ml) brown sugar
• 3 tablespoons (45 ml) cornstarch
• ¼ teaspoon (1 ml) salt
• 2 tablespoons (30 ml) butter
• ½ cup (120 ml) toasted pecan halves
• Ice cubes, for chilling pudding

Method:

1. Add milk, egg yolks, and vanilla extract to a saucepan and whisk until thoroughly combined.
2. In a separate bowl, combine brown sugar, cornstarch and salt. Whisk into milk mixture. Heat over medium-high heat until mixtures comes to a gentle boil, stirring frequently. Reduce heat to medium and continue cooking until thick and creamy. Remove from heat and whisk in butter.
3. Place saucepan in a large bowl filled with ice and whisk pudding periodically until chilled.
4. Divide between 4 serving dishes, top with toasted pecans, and serve.