Old Fashioned Butterscotch Pudding
3/4 cup sugar
1/4 cup water
2 cups whipping cream
1 cup whole milk
1/4 cup firmly packed dark brown sugar
6 egg yolks, lightly beaten
1 tsp. vanilla extract
1/2 tsp. salt
Place sugar in large heavy saucepan; pour water evenly over sugar. Cook over medium heat, stirring occasionally, until sugar is dissolved. Increase heat to medium-high; cook without stirring until mixture turns golden amber, about 8 minutes. Remove caramel from heat.
Meanwhile, stir together cream, milk and brown sugar in heavy-bottomed saucepan over medium-high heat. Cook until small bubbles appear on surface; remove from heat. Carefully pour hot cream into hot caramel; stir with a long wooden spoon or whisk.
Heat oven to 300 degrees.
Place egg yolks in a small bowl. Stir in 1/4 cup of hot cream mixture into yolks. Stir yolks, vanilla and salt into remaining cream mixture. Strain mixture through a fine-mesh strainer into bowl. Divide pudding into six 6-ounch custard cups. Place cups in a deep baking dish and place in oven. Fill pan with scalding-hot water to come halfway up the sides of the custard cups. Cover with foil.
Bake puddings until set, about 50 minutes. (The center will jiggle a bit.) Remove from the water bath; let cool. Cover with plastic or foil; refrigerate 4 hours or overnight. Makes six servings.
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