Butterscotch Pudding

i'm not sure what it is, but i am IN LOVE with butterscotch pudding...so yummy :) hopefully this one is too! (not quite sure about adding whip cream on top, but it included that as a garnish. so who knows)

BY STEPHANIE JAWORSKI (joyofbaking.com)
(makes 4 servings)
3cups whole (full fat) milk
3/4cup dark brown sugar
1/4cup cornstarch (corn flour)
1/8tsp salt
4 large egg yolks
2 1/2tsps pure vanilla extract
2tbsp unsalted butter, cut into small pieces
Lightly sweetened whipped cream, for garnish
Directions:
1) In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, & egg yolks.
2) Whisk in 1/2cup of the milk until you have a thick paste. Set aside while you heat the milk.
3) Have ready a fine medium-sized strainer & bowl as you will need to strain the pudding after it is cooked.
4) First, rinse a medium-sized heavy saucepan w/cold water & then shake out the excess water. Doing this step prevents the milk from scorching.
5) Pour the remaining 2 1/2cups of milk into the saucepan & bring just to a boil.
6) Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
7) Transfer the pudding mixture to a clean large, heavy bottomed saucepan & place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2min).
8) Remove from heat & whisk in the butter & vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
9) Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
10) Garnish each pudding w/a large dollop of softly whipped cream.

*NOTE: If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

http://www.joyofbaking.com/ButterscotchPudding.html