Recipe

Butterscotch Pudding Recipe

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Ingredients

1 ts Vanilla extract
2 c Heavy cream
6 lg Egg yolks
1/4 c Firmly packed dark brown sugar
1 c Milk
1/2 c Water
1 ts Salt
1/2 c Sugar

Directions

Step #1 Heat the oven to 350 degrees.
Step #2 In a large mixing bowl, lightly whisk the egg yolks until smooth.
Step #3 Set aside.
Step #4 In a medium, heavy-based saucepan, milk, heat the brown sugar, & cream over medium-heat, stirring to dissolve the sugar.
Step #5 Scald the mixture (do not boil it) & remove it from heat.
Step #6 While the cream mixture is heating, dissolve the sugar & water over low heat/flame in a large, heavy-based saucepan increase the heat to high & boil the sugar until it's amber in color.
Step #7 If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan.
Step #8 As soon as the sugar turns dark amber (like an old penny), carefully & slowly pour the hot cream into it, stirring the mixture.
Step #9 (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to mix them.
Step #10 ) carefully & slowly whisk the cream mixture into the egg yolks.
Step #11 stir in the the salt & vanilla.
Step #12 Strain the pudding & cool it in an ice bath or put in the fridge until cool.
Step #13 Skim off any air bubbles from the puddi ng mixture & divide the cool pudding mixture among 6 (6-oz) ramekins.
Step #14 Set the ramekins in a shallow roasting pan & fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.
Step #15 Cover the pan with foil.
Step #16 Bake the pudding until just set.
Step #17 Begin checking after 1 hr.
Step #18 When carefully shaken, they should no longer look liquid; instead, the custard will move as one mass.
Step #19 Allow the pudding to cool to about room temp in the water.
Step #20 put in the fridge the pudding for several hrs or overnight before serving.
Step #21 The pudding will keep its dark color if put in the fridged uncovered.
Step #22 It will taste no different but will look lighter if you cover it, which you should do (after if has cooled completely) if you have any strong flavored food your refrigerator.
Step #23 Yield: 6 servings.
Enjoy the Butterscotch Pudding recipe

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