Bean Pudding With Butterscotch Sauce

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
  • 2. Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
  • 3. Spoon mixture into six 1/2 cup (125 mL) ramekins.
  • 4. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
  • 5. Place in a preheated 350⁰F (180⁰C) oven for 35 minutes. Remove from oven and let cool slightly.
  • 6. To make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
  • 7. Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.
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