Butterscotch Pudding

Follow our step-by-step guide on how to make Butterscotch Pudding.

1. Step 1

   In a sturdy, deep saucepan, blend dark brown sugar, kosher salt, and water.

2. Step 2

   Heat this mixture over medium-high heat until it reaches a vigorous boil, then let it bubble away for 7 to 10 minutes until it transforms into a rich, dark caramel.

3. Step 3

   Once it’s reached that perfect hue, turn off the heat.

4. Step 4

   With care, whisk in the unsalted butter, then gradually add the heavy cream while stirring continuously, keeping an eye out for any bubbling.

5. Step 5

   Continue stirring over medium-low heat until the sugar is completely dissolved, then incorporate the milk.

6. Step 6

   In a separate mixing bowl, whisk together the whole egg, egg yolks, and cornstarch.

7. Step 7

   To temper the eggs, slowly introduce 1 cup of the hot cream mixture while whisking constantly.

8. Step 8

   Once combined, pour this egg mixture back into the saucepan and raise the heat to medium-high.

9. Step 9

   Bring the mixture to a gentle simmer, whisking continuously until it thickens, which should take about 2 minutes.

10. Step 10

    Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to ensure a silky texture, then stir in the white rum.

11. Step 11

    Pour the luscious budino into serving glasses and allow them to cool to room temperature for about 20 minutes.

12. Step 12

    Once cooled, cover with plastic wrap and refrigerate until perfectly chilled, which will take approximately 3 to 4 hours.

13. Step 13

    Enjoy this delightful treat that’s sure to impress!.