Recipe

Step 1: In a large saucepan, melt the butter over very low heat.

Step 2: Add the sugar and salt and stir over medium heat until the mixture is smooth and begins to bubble. Cook for 3-5 minutes, or until thick.

Step 3: Slowly stir in the cream. When the cream has been fully incorporated, stir in the milk, Scotch, rum, and vanilla. Remove from the heat and set aside.

Step 4: In a small bowl, whisk the egg, egg yolks, and cornstarch together until smooth.

Step 5: Whisk 1 cup of the cream mixture slowly into the eggs to temper them. (This will prevent the eggs from curdling.) Add the tempered mixture back to the saucepan and whisk to combine.

Step 6: Place the saucepan over medium-high heat and whisk constantly for 3-5 minutes. When the mixture begins to bubble, turn the heat to low and continue stirring as it thickens.

Step 7: Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a mixing bowl.

Step 8: Cover with plastic wrap to prevent a skin from forming on top and let cool to room temperature. Place the pudding in the refrigerator.

Step 9: Divide the pudding among 10 small glasses and serve with 1 tbsp rum sauce, a sprinkle of sea salt, a dollop of whipped cream, and a cinnamon stick.

Reprinted with permission from Lulu Powers Food to Flowers (2010 William Morrow).