Butterscotch Pudding

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 egg yolks
• 1/4 cup packed dark brown sugar
• 1 cup milk
• 2 cups heavy cream
• 3/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 300*f,.
• 2 place the egg yolks in a large bowl and whisk gently until smooth.
• 3 set aside.
• 4 heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
• 5 remove from heat; cover to keep warm.
• 6 in a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
• 7 if the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
• 8 as soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
• 9 whisk in 2 more cups of the cream mixture, then add the rest.
• 10 pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
• 11 strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
• 12 skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
• 13 place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
• 14 cover with foil.
• 15 bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. the cooking time will vary on the temperature of the hot water added to the roasting pan).
• 16 remove from the oven; allow to cool in the hot water.
• 17 cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.