Butterscotch Pudding

Combine the brown sugar, salt, and water in a deep, heavy-bottomed saucepan over medium-high heat. As the mixture reaches its boiling point, continue to cook until it has reached a deep, dark caramel color and is emitting bubbles. Remove the saucepan from the heat source immediately.

Next, carefully melt 2 tablespoons of butter into the mixture by whisking it in. Then, slowly pour in heavy cream and continue to stir the saucepan vigorously. Be cautious, as the mixture may bubble over in the pan during this process.

To prevent lumps from forming, stir the saucepan over medium-low heat until the sugar dissolves completely. After that, whisk in 1 cup of milk to further enrich the mixture.

In a separate mixing bowl, combine the whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon of cornstarch. Gradually whisk in the hot cream mixture to temper the egg mixture, ensuring it reaches a safe temperature before proceeding.

Slowly whisk the tempered egg mixture into the saucepan, increasing the heat to medium-high. Bring the mixture to a gentle simmer and cook, whisking constantly, until it thickens to your desired consistency, approximately 2 minutes.

Remove the saucepan from the heat source and carefully pour its contents into a fine-mesh strainer set over a bowl to remove any lumps. Finally, whisk in 1-2 teaspoons of rum to add depth and complexity to the mixture.

Pour the sauce into serving glasses, allowing it to cool to room temperature - approximately 20 minutes. Once cooled, cover the glasses with plastic wrap and refrigerate until thoroughly chilled, approximately 3-4 hours.