Putting Egg Yolks to Good Use-Butterscotch Pudding

I often find myself with extra egg yolks for various reasons. Whether it be from an egg wash or my favorite egg white omelette (I just prefer the taste, don't hate me,) It seems like I'm always swimming in egg yolks. I decided to put an end to the madness. With the exception of making a chiffon cake, I figured there had to be something simple to do with them. Why haven't I ever thought of pudding? I love pudding, in every flavor available, I love it. Vanilla, chocolate and banana are fantastic but butterscotch, now that's the best.

Truth be told I've never made pudding from scratch. I am guilty of using the boxes on more than one occasion. I once even convinced myself that because it was of the organic variety, it was a little closer to home made. If only I had known just how easy pudding is to make. What a perfect little treat to utilize all of my leftover egg yolks. Virtually guilt free, easy to make and delicious, that's speaking my language and my language tastes so good.

RECIPE courtesy of Joy of Baking:
3 cups whole (full fat) milk
3/4 cup dark brown sugar
1/4 cup cornstarch (corn flour)
1/8 tsp salt
4 large egg yolks
2 1/2 tsp pure vanilla extract
2 TBSP unsalted butter, cut into small pieces
Garnish: Lightly sweetened whipped cream

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 2 1/2 cups of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream.

Makes 4 servings.