Bean Pudding With Butterscotch Sauce

Name: Bean Pudding With Butterscotch Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 cups well-cooked white pea beans or 2 cups canned beans, drained and rinsed; 3/4 cup evaporated skim milk, divided; 2 eggs; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 6 teaspoons chopped pecans; 2 tablespoons butter; 1/2 cup brown sugar; 1 tablespoon corn syrup; 2 tablespoons whipping cream 2 tbsp apple butter (25 mL) or 2 tablespoons applesauce

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Recipe by maryjjohnson34

You know you should eat more beans, but you'd rather save room for dessert. With this delectable bean pudding with butterscotch sauce from the Ontario Bean Growers you can do both. Sweetening the deal is that it contains 10g of protein and 4.7g of fibre per serving.

READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

cups well-cooked white pea beans or 2 cups canned beans, drained and rinsed
³⁄₄

cup evaporated skim milk, divided
2

eggs
¹⁄₄

cup granulated sugar
¹⁄₄

cup brown sugar
1

teaspoon vanilla
¹⁄₂

teaspoon cinnamon
¹⁄₂

teaspoon nutmeg
6

teaspoons chopped pecans
2

tablespoons butter
¹⁄₂

cup brown sugar
1

tablespoon corn syrup
2

tablespoons whipping cream 2 tbsp apple butter (25 mL) or 2 tablespoons applesauce

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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