Luxe Butterscotch Pudding

Stir the brown sugar, water, and salt together in the bottom of a medium, heavy-bottomed saucepan.

Turn the heat on to medium-high and cook the mixture without stirring until it’s dark brown and smells caramelized, 8 to 10 minutes.

Whisk in the cream (it’s going to hiss and bubble dramatically), then milk.

Bring the mixture back to a boil, stirring all the way into the corners, and the butterscotch will liquefy again.

In a medium bowl, whisk the egg, egg yolks, and cornstarch.

Very slowly drizzle in 1 cup of the butterscotch mixture, whisking the whole time.

Whisk this back into the mixture still in the saucepan.

Return the saucepan to the stove over medium heat, whisking constantly, until it comes to a bloopy, slow simmer.

Whisk it, simmering, for 1 to 2 minutes; it should thicken fast.

Remove pot from heat, whisk in butter until it melts, then rum, if using, and vanilla.

Pour pudding into 6 small cups and chill in fridge until fully cool and set, a few hours or overnight.

For salted caramel: Combine the sugar and water in the bottom of a medium, heavy-bottomed saucepan.

Cook without stirring until the sugar takes on an amber color, about 10 minutes.

Remove pan from heat and carefully whisk butter, then cream, into the caramel.

Let caramel cool a bit, then spoon some onto the top of each pudding.

For serving: Beat cream and 1 teaspoon sugar, if desired, until it holds very soft peaks.

Beat in creme fraiche or sour cream, if desired.

Dollop some on each pudding dish and eat immediately.