BUTTERSCOTCH PUDDING

Steps:

• In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar, and cook, stirring frequently, until the brown sugar is melted and bubbling.
• Add 1/2 cup of the heavy cream, and stir for about a minute.
• Whisk in the remaining 1/2 cup of the heavy cream, all of the milk, and the salt.
• Remove from heat, and let cool until lukewarm.
• Place pan back on the stove, this time over medium high heat.
• In a small bowl, mix together the cornstarch and water. Pour it into the pudding mixture and stir constantly until the pudding boils and begins to thicken, about 5 minutes.
• Turn heat to low, continuing to stir vigorously for about 3 more minutes until the mixture is nice and thick.
• Remove from heat and whisk in the vanilla and scotch if using.
• Divide between four cups or bowls.
• Cover with plastic wrap, pressing directly in the surface if you want to avoid a skin. Me, I never thought pudding skins were all that bad. In fact, they're really kind of good. Is it okay to admit that?
• Chill for a couple of hours (or up to a couple of days).
• Add a dollop of whipped cream and serve.