HOMEMADE BUTTERSCOTCH PUDDING

6 tablespoons unsalted butter
1 1/4 cups packed dark brown sugar
1 cup heavy cream
2 cups whole milk
3 large egg yolks
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon dark rum (optional)
Whipped cream, for serving

Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the mixture bubbles and becomes lighter in color, 3 to 4 minutes.

Gradually whisk the cream into the butter-sugar mixture; whisk until the sugar is completely dissolved, about 1 minute. Gradually whisk in the milk and bring the mixture to a simmer.

Whisk the egg yolks in a medium bowl until thoroughly combined. Gradually whisk about 1/2 cup of the warm milk mixture into the egg yolks to temper them. Whisk in the cornstarch until completely dissolved. Slowly, whisk the cornstarch-egg mixture back into the hot milk mixture. Return to a simmer over medium heat, stirring gently but constantly with a wooden spoon until 3 or 4 bubbles burst on the surface and the mixture is thickened and glossy, 2 to 3 minutes.

Pass the pudding through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula. Whisk in the vanilla and rum. Press plastic wrap directly on the surface and refrigerate until cold and set, at least 3 hours or up to 2 days.

Spoon the pudding into serving dishes and top each with a dollop of whipped cream.

Excerpt from Houston Chronicle article: Getting back to butterscotch by Nicki Britton, March 29, 2006
Source: The New Best Recipe From the Editors of Cook's Illustrated