Makes sure you use dark brown sugar for this recipe. It gives the pudding its butterscotch flavor. It's a rich pudding, so portions are small. If you're in a hurry for pudding, let it cool 5 minutes and eat it warm. if you can wait, put some saran wrap directly on each pudding, so you don't get that dreaded "pudding skin" and refrigerate before serving.Source: Unknown
Mix the butter, brown sugar, and salt in a pan. cook over low heat, whisking til butter is melted and sugar is dissolved.
Mix cornstarch and 1/2 cup of the milk in a bowl. Whisk to dissolve. Set aside.
Add remaining 1/2 cup of the milk to the pan and whisk til milk and brown sugar mixture are combined. Add heavy cream and cornstarch mixture to pan, stir to mix and turn heat to medium high heat, whisking til mixture thickens, 3 to 4 minutes. Remove from heat and spoon into 4 ramekins or dessert goblets. Cover surface of each pudding with piece of saran wrap to prevent skin from forming. Refrigerate up to 24 hours and serve cold. Serves 4