Butterscotch Pudding: In a large heatproof bowl whisk together the sugar, cornstarch, salt, egg yolks, and egg. Whisk in 1/4 cup (60 ml) of the milk until you have a thick paste. Set aside while you heat the milk. Have ready a fine medium-sized strainer placed over a bowl as you will need to strain the pudding after it is cooked.

Pour the remaining 2 1/2 cups (600 ml) of milk into a heavy bottomed, medium sized saucepan and bring just to a boil. Slowly pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Then pour the pudding mixture back into your saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat, strain, and whisk in the butter and vanilla extract. 

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. If desired, garnish each pudding with a large dollop of softly whipped cream and a sprinkling of chopped chocolate and chopped pecans (or walnuts).

Makes about 6 servings.

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