Decadent Butterscotch Pudding - ?

I've been trying to find a good scratch recipe for butterscotch pudding to include in Food Nirvana. The one provided here appeared to be well thought out but I have to test it. Actually, I already have made major changes. If and when I really like this recipe in it's final form I will replace the decadent butterscotch pudding recipe in Food Nirvana to eliminate the commercial pudding mix entirely ... resulting in but one pudding recipe ... decadent and completely home made.

Be sure to use a candy thermometer or frying thermometer or instant read thermometer when making this recipe, for temperature control is important in this custard-like pudding.

Ingredients:

1 cup of compacted brown sugar

2 tbsp. of dark Karo® syrup

1/3 cup of cornstarch

1 cup of whole milk

1 cup of heavy cream for the pudding

1, 12 oz. can of evaporated milk

1/2 tsp. of salt

3 egg yolks, whisked

1/4 cup of butter, softened

2 tsp. of vanilla extract

1 cup of heavy cream for making the whipped cream

2 tsp. of sugar for the whipped cream

1 tsp. of vanilla extract for the whipped cream

Directions:

Mix together the brown sugar, cornstarch and salt in a small bowl.

Add enough milk to make a thick paste.

Bring the milk, evaporated milk and Karo® syrup to a boil in a saucepan over medium heat.

Stir in the brown sugar mixture, return to a boil, and cook for 1 minute.

Remove the saucepan from the heat, let it cool for two minutes, and then gradually whisk in the cup of heavy cream.

Whisk the egg yolks in small bowl.

Whisk in about 1/4 of hot milk/cream mixture, added slowly.

Pour the yolk mixture back into hot milk/cream mixture, and return the saucepan to the heat.

Cook on low heat, stirring constantly, for about 1 to 3 minutes to allow the yolk mixture to incorporate and the pudding to finish thickening, but do not let it come to a boil. If you can, use a candy thermometer and raise the final temperature to 180 degrees F.

Remove the saucepan from the heat.

Stir in the butter and the vanilla until the butter is melted and mixed completely into the pudding.

Pour the warm pudding into six, 6 to 8 oz. dessert bowls, then cover them with plastic wrap in contact with the top of the pudding to avoid having a skin form during cooling. Let the pudding cool to about 115 degrees F.

Make the whipped cream by combining all of the whipped cream ingredients in a one pint Magic Bullet® mixing container and mixing on high speed in three stages, tapping the remaining liquid contents towards the bottom of the container between stages by removing and then gently tapping the mixing container onto a hard counter surface.

Keep the whipped cream in the Magic Bullet® container in the refrigerator while the pudding is cooling to 115 degrees F.

Serve the warm bowls of pudding with dollops of whipped cream on top ... and get many compliments.