For the Butterscotch Pudding: Have 8 small clear glasses or dishes ready to use.

Combine the brown sugar and water in a heavy medium-sized deep saucepan. Stir well to combine. Bring to a boil over medium heat and cook, undisturbed, for several minutes until very dark golden brown and caramel-like. The bubbles will be opening slowly as it caramelizes and colors and you will be able to smell the caramel aroma. Remove from heat and slowly add the half and half and salt. The mixture might bubble up furiously so take care. Whisk until smooth, replacing over heat if necessary to create a smooth caramel. Cool slightly.

Meanwhile whisk together the egg yolks and egg in a heatproof bowl, then whisk in cornstarch. Slowly drizzle about half of the warm caramel sauce over the egg mixture, whisking all the while. Scrape everything back into the caramel pot and whisk together well. Bring to a simmer over low-medium heat, whisking almost constantly, for a couple of minutes or until Butterscotch Pudding is thick and creamy and shows whisk marks. Quickly whisk in the butter, whiskey and vanilla until incorporated. Immediately divide into waiting dishes. Cover dishes with plastic wrap and chill for at least 1 hour or up to overnight.

If you want to use the Salted Caramel Sauce, you can make it at this point. Right before serving, whip the cream. Drizzle about 1 1/2 tablespoons caramel over puddings and/or garnish with a few grains of flake salt, if you like or dollop with whipped cream. Serve immediately.