Butterscotch Budino

This butterscotch budino is rich and luxurious, just as the Italian custard pudding should be! Use Chef John's salted caramel sauce for an extra-decadent treat.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: N/A per serving

Ingredients

½ cup - 0.5 cup packed dark brown sugar
¼ teaspoon - 0.25 teaspoon kosher salt
¼ cup - 0.25 cup water
2 tablespoon - 2 tablespoons unsalted butter
1 ½ cup - 1.5 cups heavy cream
¾ cup - 0.75 cup milk
1 - 1 large egg
2 - 2 large egg yolks
2 tablespoon - 2 tablespoons cornstarch
1 teaspoon - 1 teaspoon cornstarch
1 tablespoon - 1 tablespoon white rum

Instructions

Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off the heat.
Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of hot cream mixture to temper egg mixture. Whisk egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until mixture thickens, about 2 minutes.
Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.