Butterscotch Pudding

Directions

1. 1
   In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed.
2. 2
   Whisk in 1/2 cup milk until smooth.
3. 3
   In a large measuring cup, whisk remaining milk with egg until well blended.
4. 4
   Whisk into milk mixture in pan.
5. 5
   Set pan over medium heat and stir continuously until mixture boils.
6. 6
   Reduce heat to low, continue to stir and simmer one minute.
7. 7
   Remove from heat.
8. 8
   Stir in vanilla, then butter.
9. 9
   Strain if necessary to remove any lumps.
10. 10
    Transfer to individual dessert dishes or to a serving bowl.
11. 11
    Refrigerate, until firm, 2 to 3 hours.
12. 12
    Whip cream until soft peaks form.
13. 13
    Serve in dollops on pudding.