Butter Pecan Pudding

Directions

1. 1
   In a medium saucepan, mix cornstarch and brown sugar together.
2. 2
   Whisk in egg yolks until the mixture is smooth.
3. 3
   Whisk in milk and set on medium heat. Simmer until the mixture turns thick (It will heavily coat a spoon) - about 15- 30 minutes depending on the heat. Don't cook too fast or you will have a slightly lumpy consistency.
4. 4
   Melt butter in a frying pan.
5. 5
   Add chopped pecans and salt and saute until browned and fragrant (about 3-4 minutes).
6. 6
   Stir pecans and butter (the pecans will absorb almost all of the butter) into the pudding base.
7. 7
   Cover the top with plastic wrap so the plastic wrap sits directly on top of the pudding. This keeps a skin from forming on the top as the pudding cools.
8. 8
   Refrigerate overnight.