Best Butterscotch Pudding

1. Prepare Caramel Mixture

Take a large saucepan and place it over medium heat. Add the unsalted butter, granulated sugar, dark brown sugar, water, light corn syrup, lemon juice, and salt. Stir everything together and bring it to a full rolling boil, which should take about 5 minutes. Once boiling, reduce the heat and let it simmer. You will know it's ready when the mixture reaches the color of dark peanut butter and emits a slight burnt smell. This should take around 12 to 16 minutes.

2. Add Heavy Cream and Milk

Gradually add 0.25 cup of the heavy cream to the caramel. Whisk continuously for about 30 seconds until the bubbling subsides and the caramel smoothens. Once the initial cream is incorporated, whisk in the remaining 0.75 cup of heavy cream and 2 cups of whole milk slowly until the mixture is smooth and free of lumps.

3. Prepare Egg Yolk Mixture

While the caramel mixture is blending, heat the remaining 0.25 cup of whole milk in the microwave for about 30-45 seconds, just until it simmers. In a large bowl, combine the egg yolks and cornstarch and whisk until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks and prevent curdling.

4. Combine Mixtures

Bring the caramel mixture back to a full rolling boil over medium-high heat. Once boiling, immediately pour the caramel mixture into the yolk mixture, whisking continuously for about 10 to 15 seconds until the mixture thickens.

5. Add Flavorings and Chill

Whisk in the vanilla extract and dark rum to evenly incorporate the flavorings throughout the pudding. Pour the pudding into a large bowl and place a piece of lightly greased parchment paper directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours until the pudding is cold and set.