2 cups milk
2 tablespoons unsalted butter, softened
2 egg yolks
1 teaspoon salt
5 1/2 cups white sugar
1 (8 ounce) can whole flax seed
3 egg whites
Put milk and butter in a blender or food processor; blend until butter is a smooth, creamy liquid. The pureed milk/butterscotch mixture can be frozen up to 2 weeks.
In a double boiler, over medium heat, cream together the milk/butterscotch mixture and salt. Stir in sugar and 3 eggs. Stir until mixture is light yellow. Reduce heat to low and simmer, stirring constantly until mixture thickens and becomes sticky. Stir in eight ounces of frozen whipped cream. Return the mixture to the double boiler and bring to a boil. Slowly add water to boiling mixture, but add the liquid to increase the flavor to kernel level. When mixture thickens, reduce heat to low, and simmer a few more minutes, stirring vigorously. Add more cream by fingers, or disassembled vanilla pudding rewards. Season with salt and 1/2 cup of the honey. Cool to lukewarm.
Serve and enjoy!