Butterscotch Budino

Ingredients:

1/2 cup packed dark brown sugar
1/4 cup water
1/2 teaspoon kosher salt
1.5 cups heavy cream
3/4 cup milk
1 large egg
2 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
1 tablespoons dark rum
homemade caramel sauce (see recipe below)
whipped cream, for serving

Method:

1. Combine the brown sugar, water, and salt in a heavy bottomed saucepan, and place the pan over medium high heat. Cook until the caramel is very dark, and almost smoking, which should take about 10 minutes. Standing back with caution, add the cream and milk to the caramel. This will probably make the mixture seize up at first, but if you keep whisking and let it heat back up, it will combine. Bring this mixture back up to a boil, then turn the heat down to medium.
2. In a large bowl, whisk together the egg, egg yolks, and cornstarch. Now we're going to temper the caramel mixture into the eggs by adding a cup of caramel to the eggs, whisking constantly, then pouring the egg mixture back into the pan. Increase the heat to bring this mixture to a boil, and keep whisking as the custard thickens from the cornstarch, which should take about two minutes.
3. Remove the pan from the heat and add the butter and rum. Strain the custard through a fine strainer to remove any big lumps that might have formed, and portion the custard into ramekins. Cover the ramekins with plastic wrap and chill the custard for at least 3 hours.
4. To serve, pour on a layer of caramel sauce, then add a dollop of whipped cream. Enjoy!

Homemade Caramel Sauce

Ingredients:

1 cup sugar
1/4 cup water
2 tbsp butter
3/4 cup heavy cream
1 tsp vanilla extract

Method:

1. In a heavy bottomed pan, combine the sugar and water, and stir (from here on out, no more stirring, only swirling). Cook the mixture over medium heat until the sugar dissolves. Raise the heat to medium high, and cook until it turns amber colored. Add in the butter and wait a few seconds for that to melt and stop sputtering.
2. Remove the pan from the heat, and add the heavy cream and vanilla extract. It will bubble up violently but will calm down within 5 to 10 seconds. Let the caramel sauce cool, then transfer to a container.