Butterscotch Pudding

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

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

Recipe

• 1 combine cream, milk, and brown sugar in heavy medium saucepan.
• 2 whisk over medium-high heat until sugar dissolves.
• 3 set aside.
• 4 combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan.
• 5 stir over low heat until sugar dissolves.
• 6 increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• 7 slowly pour cream mixture into caramel (mixture will bubble vigorously).
• 8 bring to boil, whisking frequently to dissolve any caramel bits.
• 9 remove from heat.
• 10 beat yolks in large bowl.
• 11 whisk in caramel mixture.
• 12 stir in vanilla and salt.
• 13 strain custard.
• 14 skim any air bubbles from surface.
• 15 put layer of plastic wrap directly on the surface of the custard and refrigerate until cold, about 3 hours.
• 16 preheat oven to 350f.
• 17 divide custard among six 3/4 cup custard cups.
• 18 place cups in roasting pan.
• 19 add enough hot water to pan to come halfway up sides of cups.
• 20 bake pudding until set in center, about 45 minutes.
• 21 remove cups from pan.
• 22 cool at room temperature 2 hours.
• 23 cover; chill overnight.
• 24 (can be made 2 days ahead. keep chilled.).