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BUTTERSCOTCH PUDDING

Ingredients
• 2 tablespoons butter
• 1¼ cups evaporated milk
• 3/4 cup packed dark brown sugar
• 2 cups cream or milk
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1½ teaspoon vanilla extract

TOPPING
• 3/4 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1/4 cup chopped Heath Toffee Bar

Directions
In a small saucepan, melt the butter over medium heat. Add 1/4 cup of the evaporated milk and the brown sugar and cook, stirring constantly, until the mixture begins to boil. Cook for 30 seconds, constantly stirring, then remove from the heat and set aside.

In a medium saucepan, heat the cream over medium-high heat until tiny bubbles begin to form around the edge of the pan; remove from the heat and set aside.

In a medium bowl, combine the remaining 1 cup evaporated milk, the cornstarch, salt, and egg yolks. Whisk until blended. Whisk into the hot cream, and then whisk in the brown sugar mixture. Return the pan to medium heat and bring to a boil for 1 minute. Remove from the heat and stir in the vanilla. Spoon the mixture into 4-ounce custard cups or a large bowl. Cover by pressing plastic wrap directly onto the surface. Let cool, then refrigerate for at least 4 hours.

For the topping: In a deep bowl, combine the cream and confectioners' sugar. Beat until soft peaks form. Spoon the whipped cream on top of the pud- ding and sprinkle with the chopped candy.