3 tbsp butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1 1/2 cups whole milk
heaping 1/4 tsp salt
3 tbsp cornstarch
3 tbsp water
1 tsp vanilla
In a medium saucepan, melt 3 tbsp butter over medium-low. Stir in the brown sugar. Cook, stirring frequently, until melted and bubbly about 5 minutes. Slowly stir in heavy cream, until butterscotch is dissolved. Add milk and salt and stir until blended. Remove and let cool to just room temperature.
While butterscotch mixture is cooling, mix cornstarch and water with a fork in a small bowl. Stir it into the butterscotch mixture. Then, cook, stirring frequently, over medium-heat until mixture begins to thicken. Reduce heat to low, bring to a simmer and cook for 1 minute. Remove from heat and stir in vanilla.
Pour pudding into 4-6 small ramekins. Place plastic wrap directly onto pudding surface to prevent a skin forming on the pudding. Refrigerate for at least 2 hours.
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