Butterscotch Pudding

1 c. light brown sugar, packed

1/4 c. cornstarch

1/4 tsp. salt

4 c. half and half

5 egg yolks, lightly beaten

1/4 c. butter, sliced

2 tsp. vanilla extract

In a large saucepan, combine brown sugar, salt, and cornstarch. Whisk in half and half. Whisk over medium heat until thick and bubbly. Be patient! Cook and stir two minutes more.

Remove from heat, and gradually whisk 1 cup of hot mixture into your egg yolks. Slowly add egg yolk mixture back into the saucepan. Bring to a gentle boil, and reduce heat, whisking slowly. Cook and whisk 2 minutes longer.

Remove from heat again, and whisk in butter and vanilla extract until well blended. Pour pudding into a large glass bowl. Cover surface of pudding with plastic wrap to prevent a skin from forming. Refrigerate 4-5 hours until well chilled.