Butterscotch Pudding

Ingredients

• 6 egg yolks
• 1 1/2 cups light brown sugar 
• 3 tablespoons cornstarch
• 1/2 teaspoon sea salt
• 3 cups half and half
• 4 tablespoons unsalted butter, cubed
• 1 teaspoon vanilla extract

Directions

1. Whisk together egg yolks (6) brown sugar (1 1/2 cups) cornstarch (3 tbsp) salt (1/2 tsp) and about a 1/4 cup of the half and half in a large saucepan. Continue whisking until mixture is smooth and lump-free.
2. Gradually whisk in the remaining half and half (2 3/4 cups).
3. Place over medium heat and bring to a simmer, whisking frequently. 
4. Once the mixture is at a simmer, whisk constantly for 2 minutes keeping it at a simmer – do not let it come to a boil.
5. Remove the saucepan from heat and whisk in the cubed unsalted butter (4 tbsp) and vanilla extract (1 tsp).
6. Pour the pudding mixture into a large container and cover with plastic wrap.
7. Refrigerate until the pudding is set and chilled, about 4 hours or overnight.
8. Remove plastic and serve chilled.