Salty Butterscotch Pudding

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Ingredients

Combine the milk, cream, salt, and 50 grams (1/4 cup) of the sugar in a medium saucepan. Bring the mixture to a simmer over medium heat.
Meanwhile, in a medium heatproof bowl, whisk together the remaining 99 grams (1/2 cup) sugar and the cornstarch.
When the milk mixture has come to a simmer, turn the heat down to medium-low. Whisk the egg yolks into the sugar-and-cornstarch mixture, then pour in about one third of the hot milk mixture in a slow, steady stream, whisking constantly. Pour the yolk mixture into the pan and cook the pudding, stirring constantly with a silicone spatula and taking care to scrape the bottom and sides of the pan, until the pudding gets very thick and comes to “first boil” (a large bubble will rise to the surface in the center), 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla extract.
Pour the pudding into a large heatproof bowl (shallow if you want it to cool quickly) or six 6-ounce ramekins, custard cups, or other individual serving dishes. Cover with plastic wrap pressed directly against the surface of the pudding to prevent a skin from forming (if you secretly love pudding skin, like a select few of us, skip this step).
Refrigerate the pudding until fully chilled, at least 2 hours, before serving.
Garnish the chilled pudding with a sprinkling of flaky salt, to taste.