BUTTERSCOTCH PUDDING

Combine the milk, cream, and egg yolks in a bowl and whisk until well blended.

Place the brown sugar, corn starch, and salt in a medium saucepan and whisk to combine.  Add the cream mixture and whisk continuously over medium high heat for 6-8 minutes until it thickens and bubbles form around the edges.

Reduce the heat to low and whisk in the butterscotch chips until they are completely melted, about 1-2 minutes.  Pour this mixture into a bowl and stir in the butter and vanilla until smooth and the butter is all melted.

Place plastic wrap in the bowl to cover the pudding and press to adhere to the top of the pudding to keep a skin from forming on the custard.

Refrigerate for 4 hours or overnight.