Rum-caramel pudding



1 Servings


  • 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


  • 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.