In a medium saucepan, whisk together the corn flour and brown sugar.
Add the milk, cream and vanilla extract and bring to a boil over medium heat, whisking frequently. Once big bubbles start to appear, reduce the heat to medium-low and simmer, stirring, for 1 minute or until the mixture starts to thicken (roughly the consistency of yoghurt).
Remove from the heat and whisk in the butter. Stir until melted through and smooth.
Pour into two dessert glasses, and set at least 2 hours.
Once set, top each dessert with 2 tablespoons of caramel or butterscotch sauce and serve topped with a generous scoop of Connoisseur Butterscotch & Gingerbread ice cream.