Butterscotch Pudding

1 In a saucepan over medium heat, melt the butter, and let it brown slightly.
2 While the butter is browning, combine the milk and greek yogurt. Whisk until smooth and no lumps visible. Set aside.
3 Once the butter has browned, add the brown sugar. Reduce the heat to medium-low. Let the brown sugar cook and bubble for 1 to 2 minutes, stirring frequently so the sugar doesn't burn. Reduce the heat to low.
4 Add the pinch of salt and measure in the cornstarch, stirring until combined until the combination forms a paste.
5 Slowly pour in the milk/Greek yogurt mixture, whisking vigorously.
6 Once the milk/yogurt mixture is completely added, cook the pudding over low heat, stirring frequently with a spoon, until the mixture gently simmers. While continually stirring, let the mixture simmer for a minute. It will thicken during this stage.
7 Remove the saucepan from the heat, and measure in the vanilla extract.
8 Pour the pudding into ramekins, and cover with plastic wrap. Transfer to the refrigerator, and chill for 1-2 hours, until set.
9 Enjoy chilled with a dollop of whipped cream (or more Greek yogurt) and with a drizzle of chocolate sauce.