Butterscotch Pudding
- Reviews 2
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 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
- 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.
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