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Special equipment: six 6-ounce ramekins
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For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat.
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Whisk the sugar and yolks in a bowl until light and frothy, 1 minute.
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Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously.
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Then pour the yolk mixture into the cream and do not return to the stovetop.
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Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated.
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Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour.
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Cool in the refrigerator until cold, overnight.
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For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat.
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Add the brown sugar and stir to dissolve.
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Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color.
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Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump.
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Keep whisking and cooking until smooth.
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Remove from the heat and add enough food coloring to make the sauce bloody!
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Serve the pots de creme drizzled with some of the bloody butterscotch.
