SALTED BUTTERSCOTCH PUDDING

Steps:

• 1. Melt butter in a saucepan over medium heat. Add salt and dark brown sugar, cook until incorporated over low heat. Remove from heat and let cool slightly. In a small bowl combine cornstarch with 1/2 cup of the milk and whisk until cornstarch is dissolved. Whisk in the eggs. Pour the remaining 2 cups of milk into brown sugar mixture and whisk until combined.
• 2. Pour a couple of Tablespoons of the brown sugar mixture into the egg mixture and stir to combine. This tempers the egg mixture so that it does not scramble when added to the warm brown sugar mixture.
• 3. Add entire egg mixture to brown sugar mixture and whisk to incorporate. Return pan to the stove and start cooking on low heat. Bring mixture up to a boil stirring constantly. Once it is reaches a boil, reduce heat and continue to stir for about a minute.
• 4. Remove from heat and stir in vanilla. Pour into 6 ramekins and chill for 1-2 hours. Sprinkle each serving with a little sea salt before serving. total time is about 2 1/2 hours