Brown Sugar Pudding with Hot Raisins in Rum Butter

Ingredients:

Pudding

• 2 cups low-fat cream (10%)
• 1 cinnamon stick
• 1 egg + 2 large egg yolks
• 3/4 cup dark brown sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter
• 2 tsp. golden rum

Raisin

• 3 tablespoons dark brown sugar
• 1/4 tbsp. golden rum
• 1/3 cup raisins
• 2 tablespoons butter
• 0.5 cups of heavy cream or yogurt

Preparation:

1. Combine the cream and cinnamon stick in a medium saucepan and bring to a simmer over low heat. In a medium bowl, combine the egg and egg yolks, sugar, cornstarch, and salt. Whisking constantly, slowly pour the hot cream into the egg mixture.
2. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it comes to a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 more minute. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a silky-smooth pudding. Stir in the butter and rum.
3. Pour the warm pudding into 4 molds or glasses. Refrigerate for 2 hours.
4. Raisin:
   
   Combine the sugar and 3 tablespoons of water in a small saucepan and bring to a boil over medium heat, stirring constantly, until the sugar dissolves. Cook until the syrup thickens slightly, about 2 minutes. Add the rum and raisins and simmer for another 2 minutes to soften the flavor of the alcohol.
5. Remove from heat and stir in the butter. Keep warm. When ready to serve, top each pudding with a dollop of sour cream and a dollop of hot rum raisins. Serve.