In a large bowl, whisk together salt and cornstarch, then make a slurry by slowly whisking in the heavy cream until smooth

Whisk egg yolks into the heavy cream slurry

Add milk to a Dutch oven and stir in sugar and stir frequently over medium heat until sugar is dissolved

Bring milk to a light simmer over medium heat, until it gets steamy and bubbles form around the edges

Temper the egg mixture by adding 1/2 cup of the milk to the heavy cream and eggs, whisking constantly, continue adding the hot mile, 1/2 cup at a time until all the hot milk and the heavy cream/eggs are combined

Transfer back to the Dutch oven, bring to a boil over medium high heat, stirring frequently

When you have a boil, continue boiling for 2 minutes, while whisking constantly, making sure to scrape all the corners of the pot

Remove from heat, stir in vanilla bean paste then add the butterscotch chips and let sit for a minute or two to melt, then stir until all are melted, incorporated, and the pudding is smooth

Transfer to a container, cover with plastic wrap, making sure to press the plastic onto the surface area of the pudding to prevent that gross skin thing from happening

Cover with the lid and chill overnight or at lest 4 hours

Whisk or whip chilled pudding for about a minute after chilled and before serving to make it lighter and creamier

Spoon into serving dishes, top with whipped cream and butterscotch chips, if desired