Butterscotch Pudding

Ingredients:
•1 cup packed light brown sugar
•1/4 cup cornstarch
•1/4 teaspoon salt
•4 cups half-and-half or light cream
•5 egg yolks, lightly beaten
•1/4 cup butter, sliced
•2 teaspoons vanilla extract
Nutritional Information:
Carbohydrate: 38g, Sodium: 182g, Cholesterol: 189mg, Total Fat: 23g, Calories: 373, Protein: 5g.

Steps:
1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.

2. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled.

3. Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.

4. Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.