• Combine the milk, cream, and vanilla bean in a large saucepan and bring to a simmer over medium-high heat. Immediately turn off the heat and set the mixture aside for 10 minutes to infuse.�
• Remove the vanilla bean. Pour half of the mixture into another saucepan and set aside for the vanilla pudding.

Make the butterscotch pudding:

• In a medium, heavy skillet melt the butter over medium heat.

• Stir in the brown sugar, raise the heat to medium-high and cook for 3 to 5 minutes, stirring constantly, to caramelize the mixture. (You’ll smell a characteristic nutty caramel scent when the butter browns, signaling that the mixture is ready.)
• Whisking constantly, slowly add the butter-brown sugar mixture to one pan of hot milk-cream mixture.�
• If the butterscotch isn’t smooth, blend it for 20 seconds with a hand blender or pour it through a fine sieve.
• Put one of the egg yolks in a medium bowl. Whisk in about 1/2 cup of the butterscotch mixture.�
• Whisk in 2 tablespoons of the cornstarch and 1/8 teaspoon of the salt until dissolved.�
• Whisk the cornstarch mixture back into the butterscotch saucepan.
• Cook over medium-high heat, whisking constantly, until the mixture is thickened and just boiling.  When the whisk leaves trail marks on the bottom of the pot and a few large bubbles boil up to the top, the pudding is sufficiently thickened.�
• Let it cool slightly and transfer it to a pastry bag or thick, resealable plastic bag.

Make the vanilla pudding:

• Whisk the granulated sugar into the remaining egg yolk in a medium bowl.�

• Then add 1/2 cup of the reserved vanilla-hot milk mixture and whisk well.
• Add the remaining 2 tbsp of cornstarch and the remaining 1/8 tsp of salt and mix, then add the rest of the vanilla-hot milk mixture.
• Return the mixture to a saucepan and cook over medium-high heat, whisking constantly, until it is thickened and just boiling. When the whisk leaves trail marks on the bottom of the pot and a few large bubbles boil up to the top, the pudding is sufficiently thickened.�
• Let it cool slightly and transfer it to a pastry bag or thick, resealable plastic bag. If using plastic bags, snip one corner off of each one.�
• Pipe striped layers of the puddings into the serving cups and chill, covered, for at least 2 hours or overnight.�
• Serve the parfaits chilled, with chopped brittle on top. Makes 10 to 15.

Cinnamon Peanut Brittle:

• Combine ½ cup water with the organic sugar, cream of tartar, and organic light corn syrup in a medium-size heavy saucepan fitted with the candy thermometer.�

• Bring to a boil over medium heat. After it boils, stir occasionally. Boil the mixture until it reaches 340°F.  The color should be a deep, golden brown.�
• Remove from the heat and, quickly, stir in the cinnamon with a wooden spoon.�
• Stir in the butter until it is melted, then the peanuts and baking soda.
• Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about ¼-inch thickness (it may not fill the whole pan).�
• Let the brittle harden, uncovered, in a cool place, 30 to 45 minutes.�
• Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces.�
• Store in an airtight container.