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.

Click here to view the Bluegrass Breakdown column in which this recipe appeared.

Click here to return to J.D.'s Kitchen Home Page.

Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com