In your saucepan, whisk together the brown sugar, cornstarch and salt.
In a large bowl, whisk the egg yolks and milk.
Pour it over the brown sugar mixture and whisk we’ll to combine.
Cook over medium heat 12-15 minutes, stirring constantly as not to scorch.
When it reaches a thick pudding consistency, pour into individual serving bowls and refrigerate at least 1 hour.
Top with whipped topping.
Find it online: https://friedpiesandfireflies.com/butterscotch-pudding-recipe/