Though I love the flavor of butterscotch--and toffee and caramel, and brown sugar--I tend to find butterscotch pudding cloyingly sweet. On the other hand, a good plain vanilla pudding gets me every time. Thus, this recipe: the butterscotch flavor sits on the bottom. It's very intense and sugary but is balanced out by a not-too-sweet vanilla pudding on top. I like to flavor the butterscotch with honey and enrich the cornstarch-thickened pudding with egg yolks.

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