Butterscotch Pudding

I know I said the toppings were optional, but let me just say, they are only optional if you really cannot get your hands on any whipping cream or Skor bars. Seriously, they are a must!! This pudding is a perfect make-ahead dessert that is incredibly creamy and smooth and wonderful on its own, but when you add the whipping cream and toffee flavors . . . it is sensational!!!
1 c packed brown sugar
¼ c cornstarch
¼ t salt
4 c half-and-half or light cream
5 egg yolks, lightly beaten
¼ cup butter, cut in chunks
1 t vanilla
optional toppings: whipping cream and crushed Skor bars
In medium saucepan combine brown sugar, cornstarch and salt. Whisk in half-and-half or cream until smooth. Cook while stirring over medium heat until mixture is thickened and bubbly. Cook and stir for 2 additional minutes. Remove from heat. Gradually add 1 cup hot mixture to egg yolks. Return to saucepan and bring to boil again while stirring. Turn heat to low and cook and stir for 2 additional minutes. Remove from heat. Add butter and vanilla. Stir until butter is melted and mixture is smooth. Pour pudding into bowl and cover surface with plastic wrap. Chill for 4-5 hours minimum. Serve cold with whipping cream and crushed Skor bars if desired.