In a saucepan, melt the butter with the sugar and salt over medium heat. Once melted, turn heat down to low.

ln a medium bowl, whisk together the cornstarch and 1/4 c. milk until smooth. Whisk in the eggs and vanilla.

Slowly pour the remaining milk into the butter, stirring constantly. Once combined, whisk in the egg mixture. You don't want the eggs to curdle.

Turn the heat up and bring the mixture to a boil, whisking constantly. Once it boils, reduce the heat back to low and simmer for one minute more.

Remove from heat and stir in the reduced ale.

Pour into a container and allow to cool. Once cooled, refrigerate until ready to assemble cups.

In a large saucepan, bring 1 1/2 c. of the milk, sugar, cocoa, chopped chocolate, and salt to a boil over medium high heat.

In a large bowl whisk the remaining 1/2 cup of milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Slowly whisk the hot milk into the egg mixture. You don't want the eggs to curdle.

Pour the mixture back into the saucepan and cook over medium-high heat constantly whisking until the pudding comes to a boil. Reduce the heat to a simmer, and continue whisking until thick, 2 or 3 minutes more.

Remove from the heat and stir in the reduced stout.

Pour into a container and allow to cool. Once cooled, refrigerate until ready to assemble cups.

Once the puddings have set, spoon the butterscotch ale pudding halfway up each serving cup and fill the rest of the cup with chocolate pudding. Place back in the refrigerator to chill until you're ready to serve.