Total time: About 45 minutes
Note: From Nancy Silverton and pastry chef Dahlia Narvaez of Pizzeria Mozza.
3 cups heavy cream
1 1/2 cups milk
1 cup plus 2 tablespoons dark brown sugar
1 1/2 teaspoons kosher salt
3 egg yolks
5 tablespoons cornstarch
5 tablespoons butter
1 1/2 tablespoons dark rum
1. In a large bowl, combine the cream and milk and set aside.
2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.
3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.
4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.
5. Remove the custard from the heat and whisk in the butter and rum.