Butterscotch Pudding

2/3 Cup Brown Sugar
2 Tbs Corn Flour
1/8 tsp Salt
2 Cups Milk
2 Eggs, Separated
2 Tbs Butter
1 tsp Vanilla Essence
Beat the egg yolks in a medium bowl.
Combine sugar, corn flour, salt and milk in a saucepan. Whisk together until there are no lumps.
Place pan on a medium heat. Continue stirring as the mixture heats up and comes to the boil. Don't be tempted to turn up the heat. This is best done gradually. Once the mixture is thickened and boiling, allow to boil for one minute. Still keep stirring.
After the mixture has boiled for a minute, add around half the mix to the beaten egg yolks. Stir whilst adding. Once it has combined, return the mix to the pan and being back up to the boil, still stirring. Make sure to get the edges so nothing sticks or burns.
Once mix is boiling, remove from heat and add butter and vanilla. Keep stirring until all the butter has melted and combined throughout the mix.
Pour into serving dishes and refrigerate until ready to serve.
To make the Meringue topping.
Lightly whisk the egg whites. Add 1/2 cup white sugar, and continue to whisk until the mixture forms stiff peaks. You can then pipe these onto your puddings. You can also use a butane burner thingy to gently torch the meringues to add colour. (I don't have one yet)
Serve and enjoy.

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