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1
heat the oil in a saute pan over medium heat. Add the pears and sugar and saute until the sugar begins to caramelize and the pears begin to soften, 6 or 7 minutes. Add the lemon and orange juices and cook until the liquid is reduced to a glaze, about 7 minutes. Line a rimmed baking sheet with parchment paper and spread the pears in a single layer to cool. Place a heaping tablespoon of pears in the bottom of 6 individual serving bowls. Set aside.
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2
in a medium bowl, whisk the egg yolks and cornstarch until smooth. Add the molasses and salt and whisk to incorporate. Slowly whisk in 1/2 cup of the milk until the mixture is smooth; set aside.
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3
Combine the heavy cream, the remaining 1 cup milk, and the vanilla bean in a medium saucepan over medium-low heat until the liquid begins to steam. Remove the vanilla bean and keep the mixture warm.
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4
Spread the sugar evenly over the bottom of a heavy medium saucepan and sprinkle with 2 tablespoons water; place over medium heat and cook, without stirring, until the sugar has caramelized to an amber color, about 15 minutes. Slowly add the cream mixture in a thin
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5
stream. Stir well with a wooden spoon to thoroughly combine. Remove from the heat.
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6
Prepare an ice bath in a large bowl and place a clean metal bowl atop the ice.
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7
Stir the egg yolk-cornstarch mixture, then temper by slowly pouring 1/4 cup of the hot caramel-milk mixture into the eggs, whisking constantly. Whisk in another 1/4 cup of the hot mixture. Pour the egg mixture into the pot with the remaining caramel milk and cook over medium heat, stirring constantly, until the mixture boils, 6 to 8 minutes. Cook for 1 more minute, stirring, until the mixture thickens. Immediately pour the pudding into the bowl over the ice bath. Stir in the rum. When the mixture has cooled slightly, transfer to a food processor or blender. Add the butter, 1 tablespoon at a time, and blend until smooth and emulsified. Pour into serving dishes over the sauteed pears to within 1/4 inch of the top. Wrap tightly with plastic. Chill for at least 4 hours, or up to 3 days.
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8
top the pudding with whipped cream and sprinkle with freshly grated nutmeg. Serve 3 shortbread cookies with each bowl of pudding.
