unsalted butter – 3 tablespoons
dark brown sugar – 1/2 cup packed
heavy cream – 1/2 cup
whole milk – 1 1/2 cups
salt – heaping 1/4 teaspoon
cornstarch – 3 tablespoons
water – 3 tablespoons
vanilla – 1 teaspoon
Have ready a 3-cup bowl or mold or four 5-6 ounce cups or ramekins. If unmolding the pudding, oil the mold.
Melt the butter over low heat in a small, heavy saucepan. Stir in the brown sugar. Cook, stirring, until melted and bubbly. Gradually stir in the heavy cream.
Stir over low heat until the butterscotch is dissolved. Add the whole milk and the salt and stir until blended. Remove from the heat and let cool to barely lukewarm.
In a separate bowl, mix the cornstarch and water until smooth. Stir it into the milk mixture. Cook, stirring constantly over medium-high heat until the mixture begins to thicken. Reduce the heat to low. Stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.
Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 2 hours or up to 2 days. Serve with whipped cream.