Butterscotch Pudding From Scratch
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Liquid Measuring Cup
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Ramekin
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Whisk
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Whisk together egg yolks, brown sugar, salt, and cornstarch. (Use a heavy saucepan.)
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Add a half cup of milk and whisk until smooth - this prevents lumps later.
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Once smooth, add the remaining milk and whisk to combine.
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Heat over medium, just until it starts to simmer, then turn the heat to low.
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Do NOT let it boil, or it won't set up. Whisk constantly for 2 minutes until thickened.
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Remove from the heat, and add the chunks of butter.
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Add vanilla, and whisk to combine.
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Add the pudding to a 4 cup or larger measuring cup.
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Pour into ramekins.
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Add plastic wrap to the top of each pudding, pressing into them to keep a skin from forming.
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Let chill in the refrigerator at least 4 hours to set up. Serve it cold.
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