Butterscotch Pudding

This is a recipe Sarah and I both have made.  It is from Wolfgang Puck.  This pudding is A-M-A-Z-I-N-G!!!  Pure, creamy, delightful DELICIOUSNESS!!!  **I have made this this using some milk in place of a portion of the 1/2 and 1/2 and it is still awesome! -Kristin

1/2 c. and 2 T. butter

2 1/4 c. brown sugar, packed

2 1/2 c. half and half

10 T. cornstarch

1/2 t. salt

4 c. milk

6 egg yolks

1 T. vanilla

• Before starting combine and mix well the cornstarch, salt and 1 cup of the regular milk in a bowl; set aside.
• Place butter in a large saucepan and begin to melt over low-medium heat.  Once the butter is melted a bit on the bottom of the pan stir in the brown sugar.  Stir until all the butter is melted and it starts to simmer.
• Add the half and half and stir until smooth.
• Whisk in the cornstarch mixture quickly and then the rest of the milk.
• Whisk continually until it is a thickened consistency.  It will start to simmer heavily/boil and then it will be about 2 minutes more.
• Turn off heat.
• Place the egg yolks in a separate bowl and whisk. 
• Add to the egg yolks, 1/4 cup at a time some of the hot pudding and whisk very quickly so there will not be any cooked egg pieces.  Continue to do this until you equal a cup being whisked into the egg yolks.
• Whisk quickly the egg yolk mixture back into the pudding.
• Whisk in the vanilla.
• ENJOY warm or cold!!!! 

***If by chance you get cooked egg pieces into the pudding just strain it.