Vanilla Rum Pudding

Remember those yummy Butter Rum Life-Savers from your childhood? This pie filling/pudding transports you back to that time. Pour it into a pie crust, fill your favorite tart shell, or lick it, warm, straight from the spoon, BUT MAKE IT! Much to my dismay, I have to hand it to Martha once again, she doesn't hit the mark with every recipe, but when they are good they are really good.
I am only including the recipe for the filling, for the entire recipe including pie crust and flavored whipped cream, check out the link.

INGREDIENTS:
1 C granulated sugar
1/4 C cornstarch
1/4 tsp. salt
2 1/2 C milk
1 vanilla bean split lenghtwise, scrape seeds and save pod for the whipped cream
4 large egg yolks
1/4 C plus 1 T, rum. I used a little less, Martha suggests, Appleton the extra T is for the Whipped Cream
4 T unsalted butter, cut into tablespoons and room temperature

PREPARATION:
In a medium sauce pan over medium-high heat, combine: sugar, cornstarch and salt. Whisk in milk and vanilla seeds. Stir constantly until thick and bubbly. About 7 minutes total, 2 minutes after it comes to a boil it should thicken.

In another bowl, whisk yolks. Add cooked milk in a slow stream, whisking constantly, being careful not to scramble the eggs. Return the mixture to the pan and cook over medium heat, stirring constantly, until it returns to a boil. 1-2 minutes.

Strain pudding through a fine sieve to remove any lumps and stir in rum. Stir in butter one tablespoon at a time. Allow to cool, whisking occasionally for about 10 minutes.

Pour pudding into serving bowls, prepared crust or desired serving piece. Press plastic wrap directly on the pudding surface and refrigerate until set. 4 hours or up to 1 day.

Personally, I think it is a bit much served as a whole pie. I prefer to fill small pastry squares or pate choux.