Boil cream, muscovado sugar, and scotch Muscovado, is a type of partially refined to unrefined brown sugar with a strong molasses content and flavor. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer.
Mix 2oz. of cream with cornstarch until smooth. Add yolks, vanilla and salt until smooth
Temper yolk mixture with hot cream mixture
Bring to a boil, stirring constantly and cook for 60 seconds after it starts boiling
Remove from heat. Pour into a large container and blend with a hand mixer for two minutes
Add in diced Plugra butter, mix with hand mixer an additional 2 minutes
Pour in container and place plastic wrap directly on top to prevent film from forming
You can serve this Butterscotch Pudding with sugar cookies or chocolate toffee.