Bean Pudding With Butterscotch Sauce

Recipe Ingredients

2 cups	320g / 11oz	Well-cooked white pea beans
3/4 cup	177ml	Evaporated skim milk
2		Eggs
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 cup	40g / 1.4oz	Brown sugar
2 tablespoons	30ml	Apple butter - * see note
1 teaspoon	5ml	Vanilla
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
6 teaspoons	30ml	Chopped pecans
		Butterscotch sauce
2 tablespoons	30ml	Butter
1/2 cup	80g / 2.8oz	Brown sugar
1 tablespoon	15ml	Corn syrup
2 tablespoons	30ml	Whipping cream

Recipe Instructions

Place the beans in a food processor. Puree until smooth along with 1/2 cup of the evaporated skim milk.

Add the eggs, sugars, applesauce, vanilla, cinnamon, nutmeg and process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.

Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. Place in a preheated 350F (180 C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 teaspoon (5 ml) chopped pecans.

Butterscotch Sauce: In a small saucepan, melt the butter.

Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving. Makes 1/2 cup

Source:
Dakshin by Chandra Padmanabhan

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