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1
In a small bowl, stir together the egg yolks and the vanilla. Set aside.
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2
Spoon the Honey-Butterscotch Sauce into the bottom of four custard ramekins, wine glasses, or regular old drinking glasses. Keep them near you on the counter.
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3
Combine the cornstarch, sugar, salt, and about 1/2 cup of milk in a saucepan. Whisk until all lumps are gone, then add the rest of the milk. Stirring constantly but mellowly over medium heat until the mixture thickens. Lower the heat and keep stirring until the pudding begins to simmer around the edges. When it does, leave it simmering for another minute without touching it.
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4
Then scoop up about a cup of the thickened pudding and add it, a little at a time, to the egg yolk/vanilla mixture, stirring constantly but still pretty gently. Remove the pudding from the heat, and slowly pour the egg-pudding mixture back into the pan, gently folding it in.
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5
Divide the pudding equally among the custard cups, on top of the butterscotch sauce. Serve warm or refrigerate until dessert time.
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6
Combine the butter, brown sugar, honey, salt, and cream in a saucepan over medium heat. Bring to a boil slowly, stirring constantly, then boil for 3-5 minutes, stirring constantly and making sure the mixture doesn't boil over. Remove from the heat and whisk in the vanilla.
