Title: Old Fashioned Butterscotch Pudding
Categories: Pudding Dessert
Yield: 8 Servings

2 1/4	c	Milk; do not use low fat or nonfat
2	ts	Unflavored gelatin
1/4	c	Plus 1 tbsp cornstarch
1/4	ts	Salt
1 1/4	c	Golden brown sugar; packed
1	c	Whipping cream
6	tb	Unsalted butter; cut into small pieces
3	lg	Egg yolks
1 1/2	tb	Vanilla

Place 1/4 cup milk in small bowl; sprinkle 2 tspn unflavored gelatin over. Let stand 20 mins. to soften. Set gelatin mixture aside. Whisk cornstarch, salt, and 6 tbsp milk in med. bowl. until cornstarch dissolves. Set aside. Combine sugar, whipping cream, butter, and remaining 1.1/2 cups plus 2 tbsp milk in heavy lg. saucepan. Stir over med. heat until butter melts and sugar dissolves. Bring to simmer, whisking constantly.

Whisk hot milk mixture into cornstarch mixture. Return mixture to same saucepan. Whisk over med. heat until pudding comes to boil. Whisk egg yolks in another med. bowl to blend. Whisk hot pudding into beaten yolks. Return mixture to same saucepan. Whisk over med. heat until thermometer registers 160~, about 30 seconds. Remove mixture from heat. Add gelatin mixture and vanilla extract to pudding and whisk until gelatin dissolves. Strain pudding into lg. bowl. Divide pudding equally among eight 3/4-cup custard cups. Cover and refrigerate. Can be prepared 1 day ahead. Keep refrigerated.

Source: Bistro Savannah in Savannah, GA (Bon Appetit, 4/95)

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