Prep: 20 minutes plus chilling
Cook: 15 minutes • Serves: 8
Spiced Buttered Rum Budino
1 PICS large egg
1/4 cup PICS cornstarch
1-1/4 cups light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
3-1/2 cups PICS half-and-half, room temperature
1/4 cup dark rum
1/2 cup PICS unsalted butter
6 sheets PICS chocolate graham crackers, coarsely crushed (about 1 cup)
Pumpkin Spice Butterscotch
1/2 teaspoon PICS vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon pumpkin pie spice
1. Spiced Buttered Rum Budino: In medium bowl, whisk egg yolks, egg and cornstarch. In medium saucepan, heat brown sugar, pumpkin pie spice, salt and 2 tablespoons water to a boil over medium-high heat; cook 5 minutes or until mixture is a deep brown caramel. Whisk half and half into saucepan; whisking constantly, ladle 2 cups hot brown sugar mixture into egg mixture, then whisk brown sugar-egg mixture back into saucepan. Reduce heat to medium; whisking constantly, cook 3 minutes or until very thick. Whisk in rum and butter; strain through fine-mesh strainer.
2.Divide graham crackers into 8 (6-ounce) dessert glasses or ramekins; pour egg yolk mixture into glasses. Cover and refrigerate at least 2 hours or up to 3 days. Makes about 4-1/2 cups.
3. Pumpkin Spice Butterscotch: In small saucepan, cook all ingredients over medium heat 3 minutes, whisking frequently; transfer to shallow dish and cool to room temperature. Makes about 3/4 cup.
4.Top each glass with about 1-1/2 tablespoons butterscotch.
Approximate nutritional values per serving (1 budino):
585 Calories, 26g Fat (15g Saturated), 169mg Cholesterol,
457mg Sodium, 80g Carbohydrates, 1g Fiber, 6g Protein
Serve budino topped with a skewered cinnamon-sugar donut hole or mini donut, or additional chocolate graham crackers.