Instructions: 1. In a large saucepan, over medium heat, melt the butter with the brown sugar and the vanilla bean, stirring occasionally. Cook 3-5 minutes to develop the butterscotch flavor.

2. In a medium saucepan, bring the milk and the cream to a boil. Slowly whisk into the butter mixture, whisking well. The mixture may break at this point. If it does, remove from the heat and continue to whisk until it becomes smooth.

3. In a small bowl, combine the cornstarch and the salt. Whisk in some of the hot milk mixture to dissolve the cornstarch, then whisk back into the milk and bring to a boil.

4. In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot mixture, and then whisk back into the milk. Cook for 30 seconds, stirring all the while. Stir in the vanilla extract and strain through a fine strainer. Pour into twelve 3/4 cup ramekins and let cool. Refrigerate, covered, until needed.

Presentation: Pipe whipped cream around the edge of the pudding and place a few raspberries or a strawberry, partially sliced and fanned, in the center.

To Prepare ahead: Through step 4. The pudding can be prepared the day before needed.

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