In a heavy saucepan, melt the butter over medium heat.
Stir in brown sugar. Cook and stir until the butter is melted and the mixture is bubbly.
Gradually stir in the heavy cream.
Stir over medium heat until the butterscotch is dissovled.
Add the milk and salt and stir until well blended.
Remove from the heat and cool until lukewarm (use an ice bath to speed up the process).
Mix the cornstarch in the water until smooth. Stir into the pudding mixture.
Cook over medium-high heat, stirring constantly until the mixture begins to thicken.
Reduce the heat to low and stir briskly, bringing the mixture to a simmer.
Cook for 1 minute.
Remove from heat and stir in the Rodelle Vanilla extract.
Cool for about 10 minutes.
Pour the pudding into four 1-cup lunch box containers with lids, or serving dishes.
Refrigerate for 2 hours before serving.
Also try our vanilla pudding recipe that packs easily for individual snacks - the vanilla bean flecks are amazing! Looking for something different? We have a wonderful healthy chocolate avocado pudding, almond and cranberry rice pudding, and even a Vanilla Bean Apple Bread Pudding that will knock your socks off!
