• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 cup milk (2 1/4 total)
• 12 Tbsp unsalted butter - cut into 1/2“ pieces
• 1/2 cup (3.5oz) granulated sugar
• 1/2 cup packed (3.5oz) dark brown sugar
• 1/4 cup water
• 2 Tbsp light corn syrup
• 1 tsp lemon juice
• 3/4 tsp salt
• 1 cup heavy cream
• 2cup milk
• 2 tsp vanilla extract
• 1 tsp dark rum

1. Whisk egg yolks and cornstarch together in large bowl until smooth. Microwave 1/4 cup milk until simmering, 30-45 sec. Gradually whisk in hot milk until smooth. Set aside (do not refrigerate).
2. Bring butter, granulated sugar, brown sugar, water, corn syrup, lemon juice, and salt to boil in large saucepan over med heat, stirring occasionally to dissolve sugar and melt butter. Once mixture is at full rolling boil, cook, stirring occasionally, for 5 min. Caramel should register about 240 deg. Immediately reduce heat to a gentle simmer with caramel maintaining steady stream of lazy bubbles, stirring frequently, until mixture is color of dark peanut butter, 12-16 min longer. Caramel will register about 300 deg and should have slight burnt smell.
3. Remove pan from heat; carefully pour 1/4 cup cream into caramel mixture and swirl to incorporate (mixture will bubble and steam); let bubbling subside. Whisk vigorously and scrape corners of pan until mixture is completely smooth, at least 30 sec. Return pan to med heat and gradually whisk in remaining 3/4 cup cream until smooth. Whisk in 2 cups milk until mixture is smooth, making sure to scrape corners and edges of pan to remove any remaining bits of caramel.
4. Return pan to stove and heat to full rolling boil, whisking frequently. Mixture should be boiling rapidly and beginning to climb toward top of pan.
5. Pour caramel pan into bowl with egg yolk mixture in 1 continuous fast motion. Whisk thoroughly for 10-15 sec. Whisk in vanilla and rum. Cover with plastic wrap and cool to set, at least 3 hr. Whisk pudding until smooth before serving.

Serves: 4-6        Total cook time: 30 min.
Source: America's Test Kitchen