Hello all! Tonight, the wife wanted butterscotch pudding so I went to the store and bought butterscotch chips. Then I got home and didnt have any milk to make the custard so I used cream. Everything went fine until I strained the custard into the bowl. After straining, it looked like it broke. I wisked it back together and it seems fine. a few questions: 1) why is milk used in most pudding recipes? Is cream ok to use instead? 2) After the milk or cream comes to a boil for the first time, is it ok to add the chips? I looked up some recipes on the web and a lot of them use brown sugar. Any advice would be great. thanks!