Manisha Das
In a medium saucepan, whisk together the dark brown sugar, cornstarch, and kosher salt until there are no lumps.
Whisk in the eggs until smooth and fully combined.
Gradually whisk in the milk until the mixture is smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 5–7 minutes.
Once thickened, remove from heat and stir in the softened butter and vanilla extract until fully melted and combined.
Pour the pudding into individual serving bowls or cups. Cover with plastic wrap directly on the surface to prevent a skin from forming
In a mixing bowl, beat heavy cream with confectioner’s sugar and vanilla extract until soft peaks form.
Once set, serve the butterscotch pudding chilled, topped with whipped cream if desired.