For the Butterscotch: In a saucier, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside.

In measuring cup used for milk, whisk egg yolks and corn starch. Set aside

In small non-stick skillet, cook butter and brown sugar over med heat 5 to 7 minutes, stirring constantly, to caramelize. A nutty-caramel odor means ready. Dont overdo.

Whisking constantly, gradually add butter/brown sugar mixture to the hot milk until smooth.

Into the bowl of yolks/cornstarch, whisk about 1/2 cup of the hot milk mixture to temper yolks. Whisk miixture back into the hot milk in the saucepan. Whisk constantly over medium-high heat until thick and just boiling. The whisk should leave trail marks on the mixture. Turn off the heat. Whisk in vanilla and optional rum.

While warm, pour into mini dessert cups or ramekins on a tray. Cover with plastic, refrigerate.

For the Chocolate: Whisk sugar, cocoa, cornstarch, and salt in a heavy medium-sized saucepan. Add 1/4 cup milk and whisk to form a smooth paste. Whisk in remaining milk and cream

Whisk constantly over medium heat until the pudding thickens and bubbles at edges, about 5 minutes. Cook and stir for 1 minute, then add the chocolate and whisk until melted and smooth, about 30 seconds.

Remove from the heat and stir in the vanilla and rum, if using.

While warm pour on top of Butterscotch Pudding. Leave a little head room for whipped cream. Cover tray with plastic wrap and chill at least 2 hours.

Whip the cream to stiff peaks. Put a dollop on each dessert cup.