Butterscotch Pudding with whipped cream
- Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan.
- In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine.
- Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick. (This can take a good 10 minutes or so.) When it reaches pudding consistency, stir in the butter until melted, then remove it from the heat and spoon it into bowls, glasses (be careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least 1 hour or until very cold.
Top with unsweetened whipped cream and serve!