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
Directions
- 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.
