Butterscotch Budino

Combine brown sugar salt and water in a deep heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark and bubbles appear 7 to 10 minutes. Immediately turn off heat.

Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.

Whisk whole egg egg yolks and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer and cook whisking until the mixture thickens about 2 minutes.

Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.

Pour into serving glasses. Let cool to room temperature about 20 minutes before wrapping in plastic wrap and refrigerating until thoroughly chilled 3 to 4 hours.