Butterscotch Pudding with Sunken Blackberries
(slightly adapted from Butter Sugar Flour Eggs by Gale Gand)

1 cup heavy cream
2 1/4 cups whole or 2% fat milk
6 Tbsp unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 tsp salt
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 Tbsp Amaretto liquor, or Scotch whisky

Combine the milk and cream in a medium saucepan. Bring to a simmer over medium heat. Turn off the heat immediately and set aside.

In a large skillet, melt the butter over medium-high heat and add the brown sugar. Stir and cook 5-7 minutes, until fully melted and bubbling. You will smell that nutty caramel scent when it's ready. Turn off the heat. Whisk the brown sugar caramel into the hot milk mixture, gradually, until all of it is combined and dissolved into the milk. The milk will be a light brown color.

Put the egg yolks in a bowl and whisk 1/2 cup of the hot milk mixture into the egg yolks. Whisk in the cornstarch and salt. Gradually whisk the egg yolk mixture back into the pot of hot milk until smooth. Cook over medium heat, whisking constantly, until the pudding thickens and just starts to boil. Whisk vigorously.

Turn off the heat and whisk in the vanilla extract and Amaretto or Scotch. Divide pudding between 6 small ramekins or other serving dishes. If desired, drop 3 whole blackberries into each ramekin, pouring more pudding over the top to hide them. Chill for at least 2 hours, if serving cold. I actually prefer this warm, though. Serve with whipped cream or toffee bits. Serves 6.