• In a medium bowl, whisk together the cornstarch, egg yolks, and a splash of the milk until smooth. I like to place my bowl on top of a kitchen towel so it doesn’t slide around the counter while I whisk in the hot cream mixture later.
  3 large egg yolks, 3 Tablespoons cornstarch
• In a medium saucepan, melt the butter over medium heat. Add the brown sugar and water, and cook for 4–5 minutes, whisking occasionally, until the mixture darkens in color and smells rich and nutty — about 5–6 minutes total. Check the temperature with a candy thermometer to be sure it’s ready; you want the mixture to reach 240°F (soft-ball stage) for that true butterscotch flavor.
  ¾ cup packed dark brown sugar, 3 Tablespoons unsalted butter, ¼ cup water
• Once your mixture has hit 240°F, slowly whisk the remaining milk and cream into the saucepan with the sugar mixture. It will bubble up — just keep whisking steadily until smooth. Bring it just to a simmer.
  1 and ¾ cup whole milk, 1 cup heavy cream or heavy whipping cream
• Use a small ladle or glass measuring cup to slowly pour about ½ cup of the hot mixture into the yolk mixture while whisking constantly to temper the eggs. Go slow and take your time — if you pour too quickly, the eggs can curdle. Once you’ve added the hot liquid and the yolk mixture feels warm to the touch, pour it all back into the saucepan with the rest of the cream mixture.
• Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble — about 2 minutes after it begins to simmer.
• Remove from heat and stir in the salt, vanilla, and bourbon or scotch (if using). Taste and adjust the salt if needed; it should have that perfect buttery–salty–sweet balance.
  ¾ teaspoon salt, 1 teaspoon pure vanilla extract, 2 tablespoons bourbon
• For an extra-silky texture, strain the pudding through a fine mesh sieve into a clean bowl. Pour into individual cups or one large serving bowl. While the pudding is cooling, make the caramel for topping.

Salted Caramel Sauce Instructions

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir gently to moisten the sugar, then stop stirring completely.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set over medium heat and cook undisturbed for 5–10 minutes, until the syrup turns a rich amber color. It can happen fast, so keep an eye out on it. Meanwhile, warm the heavy cream in the microwave for 1 minute.
  1 cup heavy cream
• Once the caramel is amber (like honey or copper), remove from heat. Carefully pour in the warm cream while whisking — it will bubble up quickly and the steam can burn you
• Whisk until smooth, then stir in the vanilla and salt. If needed, return to low heat briefly to smooth everything out.
  2 teaspoons pure vanilla extract, 1 teaspoon kosher salt
• Let cool slightly, then transfer to a heat-safe jar. The caramel will thicken as it cools. Refrigerate for up to a week and warm before using.
• Once you are ready to serve, make sure the caramel is thin and pourable. If its not, pop it in th microwave for 20 seconds. Pour over the top of the butterscotch pudding and add a dollop of whipped cream.