Pudding, Yum Yum.

Had yolks leftover from another cooking project, so went in search of a recipe that just used yolks (most puddings use whole eggs). This was was pretty good. I think I would like just a tad bit more molasses than dark brown sugar contains, but all in all, a good try on a pudding. I detest cleaning whisks, so I don't use them and the recipe reflects that. Below the recipe, you will see a link to the original recipe. While I made this recipe with unsalted butter, 1/8 tsp. salt just isn't enough, so don't hesitate to use just regular butter. Unsalted is so very rarely on sale.

Butterscotch Pudding Recipe

3 cups whole (full-fat) milk
3/4 cups dark brown sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons butter, cut into small pieces

Heat 2.5 cups of milk in the microwave for 1 minute on high. Mix sugar, cornstarch, salt and egg yolks together in a heavy, bottomed saucepan until well blended. Mix in 1/2 cup of milk until you have a thick paste. Slowly pour in heated milk, stirring well. Place on medium-low heat. Cook, stirring constantly, until mixture thickens to the consistency of mayonnaise. Remove from heat and stir in butter and vanilla extract. Squash any lumps through a strainer. Pour into 4 bowls or 1 large dessert bowl. Place plastic wrap on surface of pudding to prevent a skin from forming. Refrigerate for a couple of hours. Top with whipped cream. Makes 4 servings.

Note: you want to heat the milk in the microwave until hot, but not bubbling. Stir after 1 minute and heat additional 15 seconds if not hot enough.

http://www.joyofbaking.com/ButterscotchPudding.html