This piloncillo pudding has the brown sugar sweetness of butterscotch
Whisk the cornstarch and salt in a large bowl. While whisking continuously, pour in the milk in a steady stream and whisk until smooth. Add the egg yolks and whisk until smooth.
Put the butter in a large saucepan and melt over medium-high heat. Add the piloncillo and cook, whisking continuously, until very smooth and a darker shade of brown, about 5 minutes. The mixture will separate and look grainy before it comes together again and smooths out. Remove from heat. Carefully whisk the piloncillo mixture continuously while adding the cream in a slow, steady stream. Whisk quickly to help the bubbles dissipate and to prevent the sugar from clumping and seizing. Keep whisking until smooth. Place over medium heat.
Whisk the yolk mixture again and continue whisking while adding about half of the cream mixture in a slow, steady stream. Pour the yolk-cream blend into the saucepan while whisking and then bring to a boil, whisking occasionally. Once large bubbles pop on the surface, continue to boil for 2 minutes, whisking occasionally.
Remove from heat and scrape into a large bowl. Set the bowl over another large bowl filled with ice. Stir the pudding occasionally until cool to the touch, about 10 minutes. Press a piece of plastic wrap directly against the surface of the pudding and refrigerate until cold and set, at least 3 hours. Use in the
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