In a saucepan, melt butter.
Add the brown sugar and salt and stir until sugar is mixed in.
Remove from heat.
In a small bowl, combine cornstarch with 1/4 cup milk.
Stir until smooth, no lumps.
Whisk in eggs to milk mixture.
Gradually pour the remaining milk into the brown sugar, whisking until smooth and then add cornstarch mixture as well.
Return the saucepan to a medium heat, whisking until pudding comes to a boil.
Turn heat to low, and continue cooking for about another minute.
Remove from heat and add vanilla.
Pour into a bowl and cover with saran wrap to prevent skin from forming on pudding.
Butterscotch Pudding parfaits.
Add a couple Tbsp’s of gluten free graham crumbs to bottom of bowl.
Add butterscotch pudding and then top with whipped whipping cream.
Add a good spoonful of salted caramel sauce over top.
Enjoy!