Butterscotch Budino

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Butterscotch Budino

Ingredients:
3 large egg yolks
2 1/4 cups half-n-half, divided use
2 tablespoons + 2 teaspoons cornstarch
3/4 cup dark brown sugar
1/2 cup water
1/2 teaspoon vanilla paste or 1 1/2 teaspoons vanilla extract
1/8-1/4 teaspoon fleur de sel

Directions:
In a medium bowl, whisk together egg yolks, 1/4 cup half-n-half and cornstarch until combined.
Heat the remaining half-n-half in the microwave until boiling.

Stir together brown sugar and water in a large saucepan over medium heat.  Stop stirring, and bring to a boil.  Boil for about 5 minutes, or until sugar thickens and starts to turn golden brown.  The first bit of smoke that comes off the caramel is a sign you should whisk in the hot half-n-half.  Gradually whisk in the half-n-half until combined.  Temper the egg yolk mixture by gradually whisking a bit of the hot cream into the egg yolks, and whisking that mixture back into the saucepan.  Whisk and cook over medium-low heat until custard starts to thicken.  This will only take a minute or two.  Strain the pudding into a medium bowl; whisk in vanilla and fleur de del.  Cover and chill until ready to serve.

Makes 6 servings