Directions

1. 1

   Combine the brown sugar, butter, corn syrup, and 3 tablespoons of whole milk in a saucepan. Place over medium heat and stir constantly until the mixture comes to a boil. Once boiling, reduce the heat to low and continue simmering for about 2 minutes, stirring frequently, until the mixture is slightly thickened and no granules remain. Remove from heat and let cool for 5 minutes.

2. 2

   Add the cooled butterscotch mixture, the remaining 2 cups of whole milk, cake flour, salt, and egg yolks to a blender. Blend on high speed until the mixture is completely smooth and homogeneous.

3. 3

   Pour the blended mixture into a clean saucepan and add the split vanilla bean. Place over medium heat and stir constantly. The mixture will gradually thicken as it heats. Continue stirring until the pudding reaches a boil and has become very thick, about 5-7 minutes. Once boiling, maintain the boil for 30 seconds while stirring. The pudding should reach 160F to ensure the eggs are fully cooked.

4. 4

   Remove from heat and immediately pour the hot pudding through a fine-mesh sieve or strainer into a medium bowl, pressing gently with a spatula to ensure all the pudding passes through. Split the vanilla bean and scrape the seeds into the strained pudding using a small knife. Discard the outer vanilla bean pod.

5. 5

   Whisk the heavy whipping cream and rum into the pudding until fully incorporated and smooth.

6. 6

   Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Allow the pudding to cool to room temperature, about 30 minutes, then transfer to the refrigerator. Chill for at least 4 hours, or until thoroughly chilled and set, before serving.