Butterscotch Pudding ~
~ adapted from the SoNo Baking Company ~
In a medium heatproof bowl, whisk 4 large egg yolks, 1/4 cup cornstarch, 1/4 cup half-and-half and 1/4 teaspoon coarse salt; set aside.
In a saucepan, combine together 3 cups half-and-half, 1/4 cup packed dark brown sugar, and 1 vanilla bean cut open with the seeds scraped out– but include the pod and the seeds when cooking. Bring to a simmer.
In a second saucepan, stir 3/4 cups packed dark brown sugar in 1 stick unsalted melted butter. On medium-low heat, cook until bubbly and until it smells nutty. Pour into saucepan with the half-and-half, whisk until smooth.
Pour hot mixture into egg mixture, whisking constantly to temper it. Place a strainer over the saucepan and strain pudding back into the saucepan. Bring to a boil over medium heat, still whisking. Boil for 10 seconds while whisking. But make sure it boils in the center, not just around the sides. Pudding will thicken. Discard vanilla bean pod.
Pour pudding mixture into the bowl of a stand mixer, use the paddle attachment. Beat on medium speed for 2 to 3 minutes to cool slightly. Transfer to a bowl or individual serving cups, cover and refrigerate until chilled– 3 to 4 hours.
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