Ingredients

• ⅔ C Dark brown sugar
• ⅔ t Kosher salt
• ¼ C Water
• 1 C Heavy cream
• 1 C Milk
• 2 T Corn starch
• 2 Egg yolks (large)
• 1 Egg (large)
• 3 T Butter
• 2 t Vanilla extract 
• 2 t Rum (optional)

Directions

Recipe from Smitten Kitchen Debbie Perelman(Serves 6)

• Stir the brown sugar, salt and water together in a heavy bottom sauce pan. Turn the heat onto medium high and cook the mixture without stirring, until it is dark brown and caramelized, for up to 10 minutes. It will bubble with large bubbles and then small bubbles. The small bubbles mean done.
• Whisk in the heavy cream. It will hiss and bubble dramatically. Add the milk.
• The butterscotch is going to firm up as the cream and milk hits it. Bring the mixture back to a boil, stirring all the way into the corners and the butterscotch will liquefy again. 
• Take mixture in saucepan off of the heat.
• In a medium bowl, whisk the egg, egg yolks and corn starch. Very slowly drizzle in one cup of the butterscotch mixture. Whisking the whole time. (this will temper the eggs) until the bowl feels warm. 
• Take the mixture in the bowl and add it to the mixture in the sauce pan. Return the sauce pan to the stove over medium heat, whisking constantly until it comes to a simmer (contents look a little gloppy). Simmer for an additional one to two minutes. 
• Remove the sauce pan from the heat and whisk in the butter until it is melted. 
• Whisk in the vanilla and rum. 
• Pour the pudding into six small cups/bowls and chill into the fridge.
• If you don’t want a skin to form on top, cover glasses/bowls tightly with plastic.