Brown Sugar Pudding with Hot Buttered-Rum Raisins
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 631
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 67
- Dietary Fiber
- 1
- Sugar
- 60
- Protein
- 7
- Cholesterol
- 222
- Sodium
- 245
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
Pudding:
2 cups half-and-half
1 cinnamon stick
1 egg plus 2 large egg yolks
3/4 cup packed dark brown sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 tablespoons unsalted butter
2 teaspoons golden rum
Raisins:
3 tablespoons dark brown sugar
1/4 cup golden rum
1/3 cup raisins
2 tablespoons butter
1/2 cup full-fat sour cream or yogurt
Directions
- Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum.
- Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours.
Raisins:
- Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm.
- When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.