Butterscotch Budino

• Butterscotch budino with caramel sauce
• Total time: About 45 minutes
• Servings: 10
• Note: From Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza.
• Butterscotch budino
• 3 cups heavy cream
• 1 1/2 cups milk
• 1 cup plus 2 tablespoons dark brown sugar
• 1 1/2 teaspoons kosher salt
• 1 egg
• 3 egg yolks
• 5 tablespoons cornstarch
• 5 tablespoons butter
• 1 1/2 tablespoons dark rum

1. minutes.
2. 5. Remove the custard from the heat and whisk in the butter and rum.
3. 6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.

caramel sauce, time, pastry chef dahlia narvaez, budino, heavy cream, milk, brown sugar, kosher salt, egg, egg yolks, cornstarch, butter, dark rum

Taken from www.epicurious.com/recipes/member/views/butterscotch-budino-52776991 (may not work)