Pudding is such a comfort food. It reminds me of being a child in my Poppy’s kitchen watching him stir away and smelling the delicious aromas coming from the stovetop. Butterscotch pudding has become quite popular in restaurants these days and I can say, I have made my share as a pastry chef.
This recipe for Butterscotch Rum Pudding is a favorite and simple to make. I added rum for a rich Buttered Rum flavor that warms the heart. You can eat it slightly warm with a dollop of whipped cream or chilled, both are great.
7 tablespoons of butter
1 cup dark brown sugar
1 cup heavy cream + 1/3 cup more for topping
1/4 cup cornstarch
1 teaspoon salt
1 cup half & half
1 cup 1% milk
4 egg yolks
3 tablespoons dark rum or rum extract
1 heaping tablespoon powdered sugar
1. In a pot over medium heat, add the butter and brown sugar.
2. Stir the mixture until it comes together and is slightly bubbly, about 4 minutes.
3. Add in the heavy cream and continue to stir until smooth. Remove the pot from the heat.
4. In a bowl, whisk the cornstarch and salt to remove any lumps.
5. Next, add the milk and half & half and whisk until combined. Pour the milk mixture into the warm brown sugar in the pot and whisk until combined.
6. Return the pot to medium heat and continue to stir until hot. Whisk the egg yolks together until combined.
7. Temper the eggs yolks with the hot brown sugar milk mixture by adding a few tablespoons of hot milk to the yolks while whisking. This is called tempering.
8. Pour the warmed yolks back into the pot and continue to whisk until thickened, about 7 minutes.
9. Pour the pudding through a fine mesh strainer to remove any bits of egg or cornstarch.
10. Add the rum to the pudding and stir until smooth.
11. Place the plastic wrap directly on the surface of the pudding to prevent a skim from forming.
12. Chill the pudding for 30 minutes, if serving warm or at least 3 hours if serving cold. Place 1/3 cup heavy cream in a stand mixer and whip on high just until it starts to come together. Then, add the powdered sugar and continue to whip to soft peaks.
13. Serve the pudding topped with whipped cream in your favorite vessel, I love a small jelly jar. Enjoy!