Butterscotch pudding

Add sugar, water, and salt in a saucepan and cook on low for 5-8 minutes until caramelized. Then, add milk, cream, and vanilla mixture slowly and cook for about 2 minutes.

In a separate bowl, mix the egg and corn flour. Temper the mixture with the hot liquid, then return it all back to the saucepan and cook until it boils and thickens.

Emulsify the mixture with softened butter.

Pour the mixture into serving glasses in 2 layers, adding a layer of crushed biscuits and walnuts in between. Let it set in the fridge overnight.