-
1
In a saucepan heat cream over moderately low heat until warm.
-
2
While cream is heating, in a 3-quart heavy saucepan melt butter over moderate heat and stir in brown sugar.
-
3
Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.
-
4
Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.
-
5
Remove pan from heat.
-
6
In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt.
-
7
Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water.
-
8
Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.
-
9
Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.
-
10
Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.
-
11
Divide hot pudding among six 1-cup ramekins or other heatproof dishes.
-
12
Chill puddings, covered (if you don't want skins to form) or uncovered (if you do want skins to form), until cold, at least 3 hours, and up to 2 days.
-
13
Serve puddings topped with whipped cream.
