Butterscotch Budino

Recipe View In a deep, heavy-bottomed saucepan, combine dark brown sugar, kosher salt, and water. Place over medium-high heat and bring to a boil. Cook until the caramel turns a very dark amber color and large, slow bubbles appear (7-10 minutes). Immediately remove from heat.

Recipe View Carefully whisk in the unsalted butter, followed by the heavy cream. Be cautious as the mixture may bubble vigorously. Stir over medium-low heat until the sugar is completely dissolved. Whisk in the milk until fully incorporated.

Recipe View In a separate mixing bowl, whisk together the whole egg, egg yolks, 2 tablespoons of cornstarch, and 1 teaspoon of cornstarch until smooth. Slowly drizzle in 1 cup of the hot cream mixture, whisking constantly, to temper the eggs and prevent curdling. Gradually whisk the tempered egg mixture back into the saucepan. Increase the heat to medium-high.

Recipe View Bring the mixture to a gentle simmer, whisking continuously, until it thickens to a pudding-like consistency, approximately 2 minutes.

Recipe View Remove the saucepan from the heat. Pour the budino through a fine-mesh strainer set over a clean bowl to ensure a perfectly smooth texture, free of any lumps. Whisk in the white rum.

Recipe View Pour the strained budino into individual serving glasses or ramekins. Allow to cool to room temperature (about 20 minutes) before covering tightly with plastic wrap. Refrigerate for at least 3-4 hours, or preferably overnight, to allow the budino to chill completely and set.