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Ingredients
| eggs: 6 (yolks, large) |
| dark brown sugar (packed): 1/4 cup |
| 2% milk: 1 cup |
| heavy whipping cream (fluid): 2 cups |
| granulated sugar: 1/2 cup |
| water: 1/4 cup |
| salt: 1 tsp |
| vanilla extract: 1 tsp |
Butterscotch Pudding
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- 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.