1. In small bowl whisk together 1/2 C. milk & cornstarch until smooth. Set aside.
  2. In saucepan add the remainder of milk, until it comes to a simmer. Set aside.
  3. Combine brown sugar & water in sauce pan. Bring to boil, until it reaches 215 F.
  4. In seperate bowl, whisk together eddyolks, hot milk, add cornstarch mixture.
  5. Slowly add the brown sugar mixture to egg/milk mixture.
  6. Cook over heat for 3-5 minutes until it thickens.
  7. Remove from heat, add vanilla, rum, & salt.
  8. Pour into desired cups (1/2C) refrigerate for 3-5 hours.
3 C. Whole Milk, Divided:
1/4 C. Cornstarch:
3/4 C. Brown Sugar:
3/4 C. Water:
5 Egg Yolks:
3 T. Butter (soft):
2 tsp. Vanilla:
1 tsp. Rum Flavor:
1 tsp. Kosher Salt: