Butterscotch Pudding

Butterscotch Pudding

Barbuzzo in Philadelphia has an amazing dessert that has me searching for the right layers for my own layered dessert.  I made the pudding that is from their dessert to test it out.

Recipe from:

http://www.bonappetit.com/recipes/2011/09/caramel-budino-with-salted-caramel-sauce

The pudding part of the recipe is copied and pasted below:

Budino

• 3 cups whole milk, divided
• 1/4 cup cornstarch
• 3/4 cup (packed) dark brown sugar
• 5 large egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons dark rum
• 1 teaspoon kosher salt

• Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°
• Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve.
• Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.