Butterscotch Pudding

DIRECTIONS

1. Prepare caramel using stovetop method: pour Eagle Brand® Sweetened Condensed Milk into top of double boiler or stainless steel mixing bowl. Place top or bowl over pan of boiling water; reduce heat to low. Simmer until thickened and caramel-colored, about 1 1/2 hours, stirring occasionally.
2. Whisk brown sugar and cornstarch together in saucepan. Gradually whisk in Magnolia® Evaporated Milk until smoothly blended. Set pan over medium heat; stir until mixture thickens and boils, 5 to 7 minutes. Remove from heat; whisk in caramel.
3. Whisk about one-third caramel mixture into yolks, then return yolk mixture to saucepan. Bring to simmer on top of stove, stirring. Cook for one minute or until smooth and thickened.
4. Remove pan from heat. Stir in butter and vanilla just until butter melts. Scoop 4 ounces warm pudding into each dessert cup or ramekin. Refrigerate until well chilled. Top pudding with whipped cream or crème fraiche before serving.