Ingredients
Directions 17 steps | 220 Minutes
Measure and prep all ingredients.
Prepare the butterscotch custard. In a large bowl or measuring cup, combine the heavy cream and whole milk. Set aside.
In a medium or large saucepan over medium heat, combine the dark brown sugar, water and kosher salt.
Stir until the sugar melts and then let the mixture cook until caramelized, thickened and bubbles appear, about 8-10 minutes.
Add the butter and whisk in until incorporated.
Slowly whisk in the milk mixture. The mixture may seize and a clump of sugar may form around the whisk. Do not panic and keep whisking over medium heat. The caramel will dissolve back into the milk mixture.
While the milk mixture is on a low simmer, whisk together the egg, egg yolks and cornstarch until well combined.
Whisk in half of the hot milk mixture into the cornstarch mixture, a ladleful at a time, making sure to continuously whisk to avoid lumps.
Transfer the cornstarch mixture into the pot with the remaining milk mixture.
Increase the heat to medium-high and whisk continuously until the mixture is thickened, about 2 minutes.
Remove the pan off of the heat and whisk in the vanilla extract and rum, if using.
Pour the butterscotch custard through a fine mesh sieve to remove any lumps.
Divide the custard into 6-8 ramekins or custard jars. Let cool for 20-30 minutes. Place plastic wrap directly on the custard to prevent it from forming a skin. Refrigerate the custard until completely chilled, at least 3 hours.
When the custard is almost done chilling, make the salted caramel. In a medium saucepan over medium heat, add the sugar and butter. Stir with a wooden spoon or a rubber spatula until the butter melts and the sugar dissolves.
Once the sugar mixture turns amber in color, add the heavy cream. Be careful as the mixture may bubble up. Stir in the salt and stir until combined. Transfer the mixture to a heat-safe container to slightly cool.
Pour a thin layer of warm salted caramel over the completely chilled butterscotch custard.
Garnish with a small pinch of flaky sea salt and serve. Enjoy!
Notes:
- This recipe uses Diamond Crystal kosher salt. If using Morton’s kosher salt, use ¼ teaspoon. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
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