Prep 20 mins
Cook 55 mins
- 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
- Combine cream, milk, and brown sugar in heavy medium saucepan.
- Whisk over medium-high heat until sugar dissolves.
- Set aside.
- Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan.
- Stir over low heat until sugar dissolves.
- 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.
- Slowly pour cream mixture into caramel (mixture will bubble vigorously).
- Bring to boil, whisking frequently to dissolve any caramel bits.
- Remove from heat.
- Beat yolks in large bowl.
- Whisk in caramel mixture.
- Stir in vanilla and salt.
- Strain custard.
- Skim any air bubbles from surface.
- Put layer of plastic wrap directly on the surface of the custard and refrigerate until cold, about 3 hours.
- Preheat oven to 350F.
- Divide custard among six 3/4 cup custard cups.
- Place cups in roasting pan.
- Add enough hot water to pan to come halfway up sides of cups.
- Bake pudding until set in center, about 45 minutes.
- Remove cups from pan.
- Cool at room temperature 2 hours.
- Cover; chill overnight.
- (Can be made 2 days ahead. Keep chilled.).
Absolutely wonderful pudding! I tagged this recipe because my husband's favorite pudding is butterscotch and we were not disappointed -- this is the best butterscotch pudding we've ever had! Saying that I must admit I took a few shortcuts in this recipe in regards to cooling time. In step 15 I only let the pudding cool for one hour before pouring it in the custard cups (step 17), but in doing so it took the pudding about 1 1/2 hours to fully cook (step 20) (custards/puddings usually take a long time in my oven though). I was running late, so I skipped step 22 and just put the puddings in the fridge for 4 hours (step 23). These are delish and will definitely be making these again - keeping closer to the time table in the recipe though. Thanks for sharing this keeper!