A Lovely sweet recipe for butterscotch pistachio pudding served topped with whipped cream.
Have ready 6 serving bowls and a fine strainer placed over a bowl.
In a large heatproof bowl, whisk together the sugar, cornstarch, salt, egg yolks, and egg.
Whisk in 1/4 cup of the milk until you have a thick paste. Set aside.
Pour the remaining 2 1/2 cups of milk into a heavy bottomed medium sized saucepan and bring just to a boil. Slowly pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
Pour the pudding mixture back into your saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens (about 3-5 minutes).
Remove from heat, strain, and whisk in the butter and vanilla extract.
Pour into six bowls, cover tightly with plastic wrap and refrigerate until ready to serve.
To serve garnish each pudding with whipped cream and a sprinkling of chopped pistachios