Butterscotch Pudding with Brown Sugar

Instructions:

1. Melt 1/2 cup (113g) unsalted butter over medium heat in a heavy-bottomed saucepan.
2. Stir in 1 cup (200g) packed light brown sugar and 1/2 tsp (3g) fine sea salt. Cook, stirring constantly, for 3-5 minutes until the mixture begins to bubble and smells like toasted caramel.
3. Slowly whisk in 1 cup (240ml) heavy cream and 2 3/4 cups of the whole milk (reserving 1/4 cup for the slurry). Continue whisking until the sugar is fully dissolved and the liquid is a uniform golden brown.
4. In a small bowl, create a slurry by whisking 1/4 cup (32g) cornstarch into the reserved 1/4 cup of whole milk until no lumps remain.
5. Slowly pour the cornstarch slurry into the simmering saucepan while whisking vigorously.
6. Reduce heat to medium-low and simmer for 5-8 minutes, stirring constantly, until the pudding coats the back of a spoon and reaches a thick, velvety consistency.
7. Remove the saucepan from heat and stir in 2 tsp (10ml) pure vanilla extract.
8. Divide the pudding evenly among 6 ramekins or glasses.
9. Immediately press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
10. Let the pudding cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
11. While the pudding chills, beat 1 cup (240ml) cold heavy whipping cream, 2 tbsp (25g) powdered sugar, and 1 tsp (5ml) vanilla extract until stiff peaks form.
12. Spoon a dollop of whipped cream on top of each pudding ramekin just before serving.