Mocha Butterscotch Pudding

This basic recipe is from February's Gourmet and is excellent. Trick is, at the end before it cools, add 1 tsp. or so of instant coffee. The heat from the pudding mixture will melt the little grinds. Then you have a mocha butterscotch! It was quite a hit at my firm's potluck! Enjoy!

• 1/2 cup packed dark brown sugar
• 2 tablespoons plus 2 tsp cornstarch
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, cut into bits
• 1 teaspoon pure vanilla extract
• 1- 2 tsp of instant coffee grinds
  

• For topping:
  lightly sweetened whipped cream

• Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.