Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
2 ½ cups (600 ml) milk
3 egg yolks
2 teaspoons (10 ml) vanilla extract
½ cup (120 ml) brown sugar
3 tablespoons (45 ml) cornstarch
¼ teaspoon (1 ml) salt
2 tablespoons (30 ml) butter
½ cup (120 ml) toasted pecan halves
Ice cubes, for chilling pudding
Method:
Add milk, egg yolks, and vanilla extract to a saucepan and whisk until thoroughly combined.
In a separate bowl, combine brown sugar, cornstarch and salt. Whisk into milk mixture. Heat over medium-high heat until mixtures comes to a gentle boil, stirring frequently. Reduce heat to medium and continue cooking until thick and creamy. Remove from heat and whisk in butter.
Place saucepan in a large bowl filled with ice and whisk pudding periodically until chilled.
Divide between 4 serving dishes, top with toasted pecans, and serve.
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