BWH Butterscotch Pudding

1  cup		brown sugar (packed)
1/4  cup		corn starch
1/2  teaspoon		salt
3  cups		milk
1		whole egg
1		egg yolk
1  tablespoon		butter
1  teaspoon		vanilla

Tip: Click on the ingredient links to learn the nutritional information for all the BWH Butterscotch Pudding ingredients. The serving size for any ingredient in BWH Butterscotch Pudding may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Directions: combine first 3 ingredients in a sauce pan. Gradually ass 2 Cups of milk, whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around the edge. DO NOT BOIL!
Combine: the remaining 1 cup of milk, egg, and egg yolk and whisk.
Gradually add 1 cup of hot milk mixture to the egg mixture while stirring constantly with a whisk.
Add tempered egg mixture to the sauce pan. Bring to boil, cook 1 minute or until thick, stirring constantly.
Remove from heat, stir in butter and vanilla.
Cool either by placing pan on container of ice for 20 minutes or divide into serving bowls and chill.