Making the butterscotch is the hardest part of this recipe, and it's the part that could potentially cause problems.
The next few slides will take you through the process of making butterscotch.
Melt the butter over low or medium-low heat before adding the brown sugar.
When you add the sugar, the water from the melted butter will help dissolve it.
Cook the butterscotch until the butter browns (this will happen first) and the sugar caramelizes.
You'll know it's done when it starts to smell like caramel instead of just hot sugar.
Immediately pour in the milk. It will sputter and bubble up, and the butterscotch will harden.
Heat over medium heat, stirring constantly, until all the butterscotch has melted into the milk.
Pour everything back into the pot, and bring to a boil.
Whisk and cook for 2 minutes before straining the pudding through a fine mesh strainer into a bowl.
You can pour the pudding into bowls as is, or chill and then fold in whipped cream to lighten the texture.
Either way, serving it with some whipped cream on top is always a good idea!
The pudding on the left is straight from the pot.
The pudding on the right has whipped cream folded into it.
You can see the difference in texture, and both are delicious!