Melt the butter and cook over medium heat constantly stirring until the butter browns. This will take you less than a minute, so be careful and remove the butter from the stove as soon as it turns brown. Reserve for later.

I another bowl mix the milk and the heavy cream. Set aside.

In a saucepan pour the water and the rest of the sugar. Cook over medium heat until a caramel starts to form. If you have a candy thermometer heat up to 240ºF then take the heat to low and add slowly the brown butter. Then add slowly the milk with the heavy cream.

Add ¼ cup of the hot mix and slowly pour it to the egg mix to temperate it. Then pour the egg mixture into the milk mixture and cook over low heat for a couple minutes until the mix gets thick (see the picture above). Take out of the stove and let it rest for 10 minutes.

Pour the butterscotch and cinnamon over the pie crust and take it to the oven for 25 minutes.

Let it cool for 20 minutes then take it to the fridge for at least one hour. Decorate with whipped cream and sprinkle with cinnamon.