Light as a feather and complexly flavored, budino is Italian pudding and is comforting and luscious. A perfect choice with which to break the Yom Kippur fast, budino can be made ahead and garnished with shaved chocolate, cocoa nibs, sweetened whipped cream and a sprinkle of sea salt for crunch and palate opening pleasure.

3 cups whole milk, divided
1/4 cup cornstarch
3/4 cup (packed) dark brown sugar
5 large egg yolks
3 tablespoons unsalted butter
2 teaspoons dark rum
2 teaspoons vanilla extract
1 teaspoon kosher salt

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1. Whisk half a cup of milk and cornstarch in a small bowl; set aside. Heat remaining two and a half cups of milk in a small saucepan just to a simmer; set aside.

2. To make caramel, stir sugar and three quarters of a cup of water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 98-104 C.

3. Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 79 C, about three minutes. Remove from heat; whisk in butter, rum, vanilla and salt. Pour through prepared sieve.

4. Pour half a cup of budino in each dessert glass, jar or ramekin. Cover; chill until set, four to five hours.

Can be made 1 day ahead. Keep chilled.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.