Butterscotch Pudding with Dark Rum

 

It’s rare that I make cooked pudding. For years I assumed it was fussy and time-consuming. Turns out it’s neither.

The other night I found myself wide awake at 4:30 in the morning with fifteen leftover egg yolks staring at me from the fridge (thanks to the chocolate feather cake). Three of them became butterscotch pudding. Standing at the stove stirring felt oddly soothing, and the first warm spoonful straight from the pan was pure comfort. The dark rum makes it especially good.

 Because this was so easy, I’m already dreaming up new flavors and toppings. 

Butterscotch Pudding

Serves 4

 ½ c. dark brown sugar

2 T. cornstarch

¼ t. kosher salt

2¼ c. whole milk

3 large egg yolks

3 T. unsalted butter (omit salt if using salted butter)

1½ T. dark rum

 Set a fine-mesh strainer (get this set, you’ll thank me later) over a medium bowl.

 In a medium saucepan, whisk together brown sugar, cornstarch, and salt. Slowly whisk in ⅓ cup of the milk until smooth, then whisk in the egg yolks and remaining milk.

Cook over medium heat, whisking often, 4–5 minutes until the mixture begins to thicken and bubble. Reduce heat to medium-low and stir constantly with a wooden spoon or spatula (scraping the sides and bottom) another 4–5 minutes, until the pudding is thick enough to form ribbons when drizzled.

 Remove from heat. Stir in butter and rum until fully melted and smooth.

 Strain into custard cups for a bit of old fashioned charm. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate at least 2 hours until set.

 Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired.

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