Retro-Classic: Butterscotch Pudding (or Custard?)

One thing I enjoy most about the food blogging community is connecting with food bloggers from around the world.  With all the travels and expat journeys I have experienced, I take great pleasure in reading food blogs from countries in which I have lived.  I am taken back to the cultures, food and flavors of favorite cities, my memory jogged of the life I led in each place.  And I feel as though I am catching up with an old friend.

One such blog is The Passionate Cook  from England.  Johanna and her lovely blog have been an inspiration to me since I started TasteFood last year.  I enjoy reading her posts and recipes, and I am often reminded not only of my life in London some years ago, but also of Johanna’s home country, Austria, where I lived for a year during university.  Another notable feature on The Passionate Cook is an event called WTSIM (Waiter, there is something in my…) that she co-hosts with Cook Sister and Spittoon.  Each month, a particular theme is selected, and it is up to us bloggers to create a recipe around the new theme.  So far, I have managed to miss each and every deadline, but this time around I am on top of it.  The current theme is Retro-Classic, and I know exactly what I will make.  Befittingly, I mentioned Butterscotch Pudding in a post I made a while back called Tea and Pudding, which reflected on – what else – moving to England.  I referenced Butterscotch Pudding as a dessert from childhood, something that takes us back to our past, a comfort food – and a Retro-Classic.

Question:  Is the proper British way of calling this dessert a Butterscotch Custard?

Butterscotch Pudding
Makes 4 large or 6 small portions

1-1/4 cup (300 ml.) whole milk
3 tablespoons cornstarch
2 large eggs
1 large egg yolk
4 tablespoons (60 g.) unsalted butter
1 cup (200 gr.) dark brown sugar, packed
3/4 cup (180 ml.) heavy cream
1/4 teaspoon salt
2 large eggs
1 egg yolk
1 teaspoon vanilla extract

In a medium bowl, combine 1/4 cup (60 ml.) milk and cornstarch.  Whisk until combined and there are no traces of cornstarch.  Whisk in eggs and egg yolk.  Set aside.
In a medium saucepan, melt butter. Add brown sugar and cook, stirring, until sugar is melted and bubbly.  Remove from heat.  Add remaining milk and heavy cream in a steady stream to sugar mixture, whisking constantly, to combine.  Stir in salt.
Return to heat and add cornstarch mixture, whisking constantly.  Bring to a boil and reduce heat to simmer.  Simmer one minute, whisking, until mixture thickens.  Remove from heat.  Whisk in vanilla extract.
Pour pudding into a serving bowl or individual glasses or ramekins.  Chill at least 4 hours and up to 2 days.  Cover puddings with plastic wrap to prevent skin forming if desired.
Serve with unsweetened whipped cream and toasted pecan nuts as garnish..