Source  Brown Eyed Baker

Recipe Added:  9/21/2014

Bring butter, sugar, brown sugar, water, corn syrup, lemon juice, and salt to a boil in a large saucepan over medium heat, stirring occasionally to dissolve sugar and melt butter. Once at a full rolling boil, cook, stirring occasionally, until 240F on a candy thermometer (about 5 minutes).

Immediately reduce heat to medium-low and gently simmer, stirring frequently, until the mixture reaches 300F on a candy thermometer, about 12 to 16 minutes longer (it should be the color of dark peanut butter and have a slight burnt smell). Remove pan from heat; carefully pour ¼ cup of heavy cream into caramel mixture and swirl to incorporate. Allow the bubbling to subside, then whisk vigorously and scrape the corners of pan until mixture is completely smooth, at least 30 seconds.

Return pan to medium heat and gradually whisk in remaining ¾ cup heavy cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of the pan to remove any remaining bits of caramel. Meanwhile, microwave remaining ¼ cup milk for 45 seconds. Whisk egg yolks and cornstarch in large bowl until smooth. Gradually whisk in the hot milk until smooth; set aside.

Return saucepan to medium-high heat and bring the mixture to a rolling boil, whisking frequently. Once boiling rapidly, pour into bowl with the yolk mixture in a single motion (do not add gradually). Whisk thoroughly 10-15 seconds (mixture will thicken after a few seconds). Press the pudding through a fine-mesh sieve into a clean bowl and whisk in the vanilla.

Spray a piece of plastic wrap and press on the surface of pudding. Refrigerate until cold and set, at least 3 hours. Whisk the pudding until smooth before serving. Store leftovers in refrigerator for up to 4 days.

1. http://www.browneyedbaker.com/best-butterscotch-pudding-recipe/