Cinnamon Butterscotch Filling

200 g / 7 oz brown sugar	Boil sugar & water to dark caramel	Temper yolks with butterscotch mixture	Cook & stir 1–2 min until thickened	Finish with cinnamon & vanilla paste
60 ml / 2 fl oz water
80 ml / 2.7 fl oz heavy cream	Stir in cream, butter & milk
30 g / 1 oz unsalted butter
480 ml / 16 fl oz whole milk
cornstarch (for slurry, amount unspecified)	Whisk cornstarch slurry, egg yolks & salt
3 large egg yolks
1/2 tsp kosher salt
1 tsp cinnamon
2 tbsp vanilla paste

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