Butterscotch Pudding: In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. (Doing this step prevents the milk from scorching.) Then pour the remaining 2 1/2 cups (600 ml) of milk into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Pour into six bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving. Garnish each pudding with a large dollop of softly whipped cream and maybe some chocolate shavings.

Makes about 6 servings.