Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

Were you to take a poll, you'd probably find that everyone's favorite pudding is chocolate, but not everyone has tried this butterscotch version. Everyone should. It is an exquisite balance of salty-sweet flavours and has a gorgeous creme caramel texture. One bite and you will be a butterscotch covert for life. they can be kept in the refrigerator for up to 2 days.

Ingredients Nutrition

Directions

  1. Preheat the oven to 300*F,.
  2. Place the egg yolks in a large bowl and whisk gently until smooth.
  3. Set aside.
  4. Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
  5. REmove from heat; cover to keep warm.
  6. In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
  7. If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
  8. As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
  9. Whisk in 2 more cups of the cream mixture, then add the rest.
  10. pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
  11. Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
  12. Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
  13. Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
  14. Cover with foil.
  15. Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
  16. Remove from the oven; allow to cool in the hot water.
  17. Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.

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