In a small saucepan over medium heat, add the butter. When butter is melted, stir in the sugar and whisk for a minute or so until well blended

Whisk in half of the cream. Bring to a low boil and then turn down the heat to medium-low and cook for 3-4 minutes. The mixture should be stirred frequently with a whisk, and you will probably notice that the texture will change slightly as the mixture cooks with the butterscotch starting to pull slightly away from the sides of the pan.

Turn off heat and remove the pot from the stove. Stir in the remaining cream, vanilla extract, and sea salt. Set butterscotch sauce aside.

Mix the flour and about a half cup of the milk in a small bowl and whisk until very smooth with no lumps.

In a large saucepan, combine the flour/milk mixture and the rest of the milk. Cook and stir with a whisk over medium heat until the mixture starts to slightly bubble. Cook for 2 minutes more and remove saucepan from the heat.

In a glass bowl, beat egg yolks and then gradually stir in about 1-2 cups of the cooked flour/milk mixture while whisking. This gradually heats up the eggs so they don't cook too fast.

Pour egg/milk mixture in the bowl back into the saucepan with the rest of the cooked flour/milk and return to medium heat. Cook/stir until slightly bubbly. Reduce heat to low and cook/stir for 2 more minutes.

Remove pan from heat and let cool for 5 minutes. Stir in butterscotch sauce until thoroughly blended. If a stronger flavor is desired, add optional butterscotch stevia drops to taste.

Serve warm and enjoy. Yummy!

Refrigerate unused portion and use for pudding cups for your children's lunches or for quick at-home snacks. Store leftover butterscotch sauce in a small jar in the refrigerator for drizzling on ice cream!