Instructions: Place 3 cups milk in large heavy saucepan. Bring to boil.

Place remaining milk, yolks, brown sugar, syrup, cornstarch and dash salt in large bowl. Whisk until well mixed. Then, while whisking, slowly add hot milk.

Transfer pudding mixture back into saucepan. Cook over medium heat, whisking constantly until thick and first bubbles break surface, about 1 1/2 to 2 minutes. Stir in butter and vanilla.

Ladle into 8 (6-ounce) souffle cups or small dishes. Cool on counter, then refrigerate until well chilled, at least 6 hours or overnight.

To serve, top each with dollop of whipped cream and sprinkle with pecans, dividing both evenly. Serve immediately.

This recipe yields 8 servings.

NOTES :

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