Old-Fashioned Butterscotch Pudding

Recipe Ingredients

2 cups	474ml	Whipping cream
1 cup	237ml	Milk (do not use low-fat or nonfat)
1/4 cup	40g / 1.4oz	Dark brown sugar - (packed)
3/4 cup	148g / 5.2oz	Sugar
1/4 cup	59ml	Water
6 cups	1188g / 41oz	Egg yolks (large)
1 teaspoon	5ml	Vanilla extract
1		Salt

Recipe Instructions

Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside.

Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.

Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.

Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.

Preheat oven to 350 degrees. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

This recipe yields 6 servings.

Source:
Bon Appetit, March 1998

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