Rum-caramel pudding

Name: Rum-caramel pudding
Yield: 1
Ingredients: 1/4 cup unsalted butter; 1/2 cup packed brown sugar; 1 tsp vanilla; 1/2 cup 0.35 cream; 1 tbsp rum or scotch; 1 egg yolk; 2 tbsp cornstarch; 2 cups milk

Makes1 Servings

By Chatelaine

Ingredients

1/4 cup unsalted butter
1/2 cup packed brown sugar
1 tsp vanilla
1/2 cup 0.35 cream
1 tbsp rum or scotch
1 egg yolk
2 tbsp cornstarch
2 cups milk

Instructions

Melt butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth. Stir in 1 tbsp rum or scotch just before serving.
Whisk 1 cup boozy caramel with 1 egg yolk and 2 tbsp cornstarch in a medium bowl. Set aside. Bring 2 cups milk to a boil in a medium saucepan. Reduce heat to medium-low. Gradually whisk in caramel mixture. Cook, whisking constantly, until thickened, 2 min. Remove from heat. Serve warm or cold.

FILED UNDER:

Desserts stovetop world cuisine

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