Butterscotch Pudding
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
6 large
Egg (yolks)1 cup
Milk2 cups
Heavy Cream1 cup
Sugar1 cup
Water1 tsp
Salt1 tsp
Vanilla ExtractDirections:
1
Heat the oven to 350 degrees F
2
In a large mixing bowl, lightly whisk the egg yolks until smooth
3
In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium-high heat, stirring to dissolve the sugar
4
Scald the mixture (do not boil it) and remove it from heat
5
While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it=s amber in color
6
If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan
7
As soon as the sugar turns dark amber (like a old penny), carefully and slowly pour the hot cream into it, stirring the mixture
8
(The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them
9
) Gently and slowly whisk the cream mixture into the egg yolks
10
Stir in the salt and vanilla
11
Strain the pudding and cool it in an ice bath or refrigerate until cool
12
Skim of any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins
13
Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins
14
Cover the pan with foil
15
Bake the pudding until just set
16
Begin checking after 1 hour
17
When gently shaken, they should no longer look liquid; instead, the custard will move as one mass
18
Allow the pudding to cool to room temperature in the water
19
Refrigerate the pudding for several hours or overnight before serving
20
The pudding will keep its dark color if refrigerated uncovered
21
It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored-food in you refrigerator
22
Set aside