Lightened, But Still Deliciously Sinful

What to do with leftover egg yolks? I hate to waste them, and they don't keep more than two days, so I usually follow up egg white-heavy dishes or desserts with a custard of some sort. (You can freeze yolks and whole eggs, provided that sugar or salt is added and they're well-whisked first. If you don't add a stabilizer, they will be gummy. I like to have the excuse to use them up, personally!) We haven't had a tasty pudding in a while, so I thought it would be fun to make a not-too-heavy butterscotch version. Make sure you don't scorch the milk and don't skip a step, and you'll be rewarded with a silky, smooth, not-too-rich custard-y pudding.

Easy Butterscotch Pudding with Caramel Shards

Whisk together in a large glass or stainless steel bowl:

3/4 cup brown sugar

1/4 cup corn starch

Add, then whisk together:

4 egg yolks

1/2 tsp flake style smoked sea salt*

1/2 cup lowfat milk

Bring 2 1/2 cups lowfat milk to a simmer, making sure it doesn't scorch, in a large saucepan. Pour into egg yolk mixture, whisking constantly until smooth. Pour back into the pan. Place over med-med high heat, whisking constantly until slightly thickened and bubbly. Remove from heat and stir in 2 tbsp unsalted butter and 2 tsp vanilla extract.

Strain into a large, clean bowl, using a fine mesh stariner and a spatula to push the mixture through. Place a piece of plastic wrap on top of the pudding (so a skin doesn't form), cool to room temperature, and then chill.

To make the Crispy Caramel Shards:

Melt 1/2 cup sugar and a pinch of smoked sea salt in a skillet over med high heat. Do not stir; shake pan lightly, back and forth, until sugar turns a dark golden color (but don't burn it!). This just takes a few minutes, so watch it carefully. Pour onto a parchment-lined baking sheet, let cool, then break into pieces.

*Smoked sea salt makes caramel-flavored desserts taste phenomenal. Even if you don't know it's in there, it gives a subtle flavor that is just barely noticeable, yet so tasty! The variety I use consists of very large flakes; hence the higher quantity called for. You may have to adjust it if you use a different brand (the smaller the grain, the less you use). If you can't find it, don't want to order it, or whatever, you may substitute regular sea salt. Be sure to reduce it to 1/8 tsp so you don't get a salty pudding.