Butterscotch Pudding

• 1 12 cups whole milk
• 2 tablespoons cornstarch
• 14 cup sweet butter
• 12 cup dark brown sugar
• 8 large egg yolks
• 1 pinch salt
• 1 teaspoon lemon juice
• 12 teaspoon vanilla extract

1. Whisk together milk and cornstarch in a medium bowl.
2. Melt the butter in a large heavy saucepan over medium heat.
3. Add the brown sugar and cook, frequently whisking, for 2 - 3 minutes until the mix is smooth and bubbling.
4. Slowly and carefully pour in the milk mix - careful it may splatter a bit - whisking constantly.
5. Cook while whisking for about 2 minutes until the mix is hot and there are no lumps of sugar left.
6. Remove from heat.
7. Whisk together the egg yolks and salt in a medium bowl.
8. Slowly pour in the milk mix whisking constantly.
9. Return the mix to the saucepan and cook over medium low heat, for 6 - 8 minutes always whisking.
10. Cook mix until it comes to a boil and large bubbles rise to surface.
11. Immediately pour the mix through a fine strainer set over a bowl.
12. Whisk in the lemon juice and vanilla.
13. Let cool for 15 minutes, occasionally whisking to keep a skin from forming.
14. Divide pudding among 4 ramekins or custard cups.
15. Place a piece of plastic wrap on the surface of pudding (directly on the pudding) so no skin forms.
16. Let cool to room temperature and then refrigerate for 3 hours or til thoroughly chilled and set.
17. You can also refrigerate upto 2 days if making ahead.

milk, cornstarch, sweet butter, brown sugar, egg yolks, salt, lemon juice, vanilla

Taken from www.food.com/recipe/butterscotch-pudding-342653 (may not work)