Rinse heavy non-reactive saucepan with cold water and shake out excess water. This helps prevent milk from scorching. Bring 2-1/2 cups milk nearly to boil. Meanwhile, whisk together remaining 1/2 cup milk, egg yolks, brown sugar and cornstarch in mixing bowl until smooth. Pour about 1/2 cup hot milk into egg yolk mixture and whisk vigorously. Repeat process 2 more times. Pour warmed yolk mixture into pan of hot milk and bring to boil, whisking, over medium heat Boil, whisking almost constantly (be sure to stir at edges of pan), minutes. Remove from heat. Whisk in butter and vanilla. Strain pudding through fine sieve into clean bowl. Transfer pudding to 4 individual serving dishes, preferably glass Sunday dishes. To prevent pudding skin from forming, place sheet of wax paper or plastic wrap directly on surface of pudding. Chill 2 to 3 hours. Serve topped with vanilla-flavored whipped cream. Makes 4 servings.

Try this recipe next: Add more butter - 3 or 4 T total. Made it 12/18/17: 3 T butter was about right Was pretty watery. Not sure why didnt set up better. Perhaps lessen the milk Wasnt very butterscotch-y. Find compromise between this and Butterscotch Pudding - Marys based on Food Network