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6 ounces butter
1 1/4 cups dark brown sugar, packed
1 cup light brown sugar, packed
6 1/2 cups half and half
10 level tablespoons cornstarch
1/2 teaspoon salt
6 egg yolks
1/2 tablespoon vanilla extract
1/2 tablespoon Macallan 12 or Glenmorangie 18 Scotch (TFD addition – omit for classic recipe and replace with 1/2 tablespoon vanilla extract – go with the 18 if you can afford it!)
Whipped Cream for garnish (optional)

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Combine butter and brown sugar in saucepan over low heat. Simmer 5 minutes, stirring. Add 2 ½ cups half and half, stirring until smooth.
Combine cornstarch and salt in bowl. Slowly stir in 1 cup half and half until cornstarch dissolves. Add to saucepan with remaining 3 cups half and half.
Bring to boil over low heat, stirring constantly to prevent burning. Boil gently 2 minutes, stirring constantly until thickened. Remove from heat.
Slowly whisk in egg yolks, stirring until smooth. Add vanilla and if using, Scotch.
Return saucepan to heat and cook, stirring, 1 minute. Strain and pour into 12 custard cups. Cover each cup with Saran Wrap, making sure it presses against the surface of the pudding (to prevent a skin from forming).
Refrigerate several hours until cold, remove plastic wrap and serve with whipped cream, if desired, or plain.