Lightened Butterscotch Pudding

This is a lightened up version from "Cooking Light" magazine. They recommend placing plastice wrap over the surface of the pudding to prevent that "unpleasant skin from forming." Funny thing that. DH and I think that is the best part of the pudding. I would never eat pudding without that skin!

• Ready In: 3 hrs 35 mins
• Serves: 6

Ingredients

• 1  cup  whole milk, divided
• 2 1⁄2 tablespoons cornstarch
• 1 1⁄2 cups 2% low-fat milk
• 1  cup dark brown sugar, packed
• 1 1⁄2 teaspoons vanilla extract
• 1⁄8 teaspoon kosher salt
• 2  large  egg yolks
• 1  tablespoon butter, chilled

Directions

1. Whisk 1/4 cup whole milk and the cornstarch in a bowl; set aside.
2. In a saucepan, combine remaining whole milk and reduced fat milk, and bring to a simmer over medium heat.
3. Meanwhile, whisk 1 cup brown sugar, the vanilla extract, salt, and 2 yolks into the cornstarch mixture.
4. Gradually whisk the warmed milk into the cornstarch mixture, then return everything to the saucepan; cook over medium heat to a beginning boil, stirring constantly with the whisk.
5. Cook, stirring constantly, until mixture is thick, 1 minute.
6. Remove from heat, add 1 tablespoon butter, and stir until the butter melts.
7. Chill 3 hours before serving; cover surface with plastic wrap to prevent skin from forming.