Butterscotch Pudding

2 ounces unsalted butter
2/3 cup brown sugar
1 1/2 cups milk
1 T cream
1/8 t. salt
2 egg yolks
2 tablespoons corn starch
splash or more scotch

Melt the butter and brown sugar in a medium saucepan. Cool slightly.

Whisk together the cream, cornstarch, salt and yolks. Heat the milk, add the sugar mixture, then temper into the yolk mixture.

Return mixture to the pot and simmer, stirring constantly, until the pudding mixture begins to boil. Stir in the scotch. Divide among ramekins. Refrigerate 6 hours.