Butterscotch Pudding

Step 1: In a large stainless steel bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup of the milk until you have a thick paste.

Step 2: Set aside while you heat the milk.

Step 3: Pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Step 4: Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Step 5: Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.

Step 6: Pour through the strainer to remove any lumps that may have formed during cooking.

Step 7: Pour into bowls or wine glasses.

Step 8: Garnish each pudding with a large dollop of softly whipped cream.