3 tablespoons unsalted butter
1/2 cup dark brown sugar, firmly packed
1/2 cup heavy cream (not milk)
1 1/2 cup whole milk
1/4 teaspoon salt, heaping
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla
Directions - Butterscotch Pudding:
In a heavy saucepan melt butter. While heating whisk in dark brown sugar. Cook until melted and bubbly. Next, gradually stir in heavy cream. Stir continuously over low heat until the butterscotch mixture is dissolved.
While heating, whisk whole milk and salt into the saucepan. Whisk until well blended. Remove saucepan from the heat and let milk mixture cool to barely lukewarm.
In a separate small bowl mix water and cornstarch until it forms a completely smooth paste. Briskly combine cornstarch-paste to the milk mixture in the heavy saucepan. Cook pudding over medium-high heat until it begins to thicken.
Reduce the heat to low. Whisking quickly, bring pudding to a simmer and cook for 1 minute. Remove from the heat, then stir in vanilla.
Pour the pudding into a large ceramic container. If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding.
Refrigerate for at least 2 hours or up to 2 days. Serve in small decorative bowls with whipped cream.
Yields 4 servings of butterscotch pudding.