BUTTERSCOTCH PUDDING

Mascarpone cream:
½ cup heavy cream
¼ cup fine granulated sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese

In the bowl of a stand mixer, or in a large bowl using a hand mix, whip the heavy cream with the sugar and vanilla to soft peaks. In a separate bowl, whip the mascarpone until loosened and fluffy. Carefully fold in the whipped cream. Set aside.

Butterscotsh pudding and assembly:
2 ¼ cups cream
1 cup plus 2 tablespoons milk
1 egg
3 egg yolks
6 tablespoons cornstarch
1 cup plus 2 tablespoons brown sugar
1 1/8 teaspoons salt
¼ cup water
3 ¾ tablespoons butter
1 ½ ounces dark rum (not spiced)
Prepared mascarpone cream, recipe above
¼ cup (about 1 ounce) crushed candied pecans

In a bowl, combine the cream and milk. Set aside.

In a separate bowl, whisk together the egg, yolks and cornstarch until smooth. Set aside.

In a large pot, combine the brown sugar and salt, along with the water. Heat mixture on high heat until sugar has caramelized, 5 to 7 minutes, gently stirring with a spatula.

When the sugar mixture is caramelized, whisk in the milk and cream mixture until smooth. Bring to a boil. Meanwhile, place the butter in a strainer set over a metal bowl which is placed in a larger bowl of ice water.

Once boiling, stir a little of the hot cream mixture in with the eggs and cornstarch to temper, then add the egg/cornstarch mixture to the pot. Continue whisking in the pot until the pudding has thickened.

Remove from heat and immediately strain into the metal bowl set over a bowl of ice water to stop the cooking. Stir in the rum, then continue gently stirring the pudding until it has cooled.

Remove the metal bowl from the bowl of ice water, cover with plastic wrap and chill.

To serve, spoon the pudding into serving dishes or bowls, top with a dollop of mascarpone cream and a sprinkling of candied pecans.

Makes 4 Cups