Butterscotch Pudding

1

In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.

2

Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.

3

In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly pouring in about 1/2 cup of the hot milk mixture, whisking constantly.

4

Return the tempered yolks to the saucepan, whisking quickly to incorporate. Continue to cook for another minute, until the pudding is smooth and thickened.

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