Recipe by Aunt Cookie
This recipe is an adoptee from Mean Chef, who got it from Fine Cooking Magazine. Despite the fact that butterscotch is not my favorite pudding-type, I have to say that this recipe is heavenly. It is really incredible. Granted, it looks like a lot of work, but it really didn't take too long to put together and it was well worth it. Enjoy!
Top Review by Lulu B
I am looking foran excuse to invite friends over again to make this . it is worth the time. There are two contributors, Mean chef and Lennie, whose recipes I always read and usually copy and try as soon as possible. I have not been disapointed yet, thank you...LuluB
- 6 large egg yolks
- 1⁄4 cup dark brown sugar
- 1 cup milk
- 2 cups heavy cream
- 1⁄2 cup sugar
- 1⁄4 cup water
- 1 teaspoon salt
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 300 degrees.
- In a bowl whisk egg yolk and set aside.
- In a saucepan, heat brown sugar, milk and cream to dissolve sugar.
- Heat just to scalding.
- While cream mixture is heating, dissolve sugar and water over low heat.
- Bring to caramel stage.
- Off heat carefully pour hot cream into it.
- Gently whisk mixture into yolks, stir in salt and vanilla.
- Strain and cool.
- Skim off any air bubbles, divide among six 6 oz ramekins.
- Bake in water bath covered with foil.
- Bake until just set, about 1 hour.
- Allow pudding to cool at room temperature in the water.
- Refrigerate for several hours or overnight.