Butterscotch Pudding Recipe

Directions:

1. Preheat the oven to 300*F,.
2. Place the egg yolks in a large bowl and whisk gently until smooth.
3. Set aside.
4. Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
5. REmove from heat; cover to keep warm.
6. In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
7. If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
8. As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
9. Whisk in 2 more cups of the cream mixture, then add the rest.
10. Pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
11. Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
12. Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
13. Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
14. Cover with foil.
15. Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
16. Remove from the oven; allow to cool in the hot water.
17. Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.