|
Post by KD7LBR on Apr 23, 2003 10:46:05 GMT -6
Butterscotch Pudding ==================== 1 cup milk 2 cups heavy cream 1/4 cup packed dark brown sugar 3/8 cup white sugar 6 egg yolks, room temperature 1 teaspoon salt 1 teaspoon vanilla extract
Heat oven to 300F. In a medium pan, warm milk, cream and brown sugar to dissolve sugar. In a thick deep pan, mix together white sugar and 1/4 cup water. Place over medium heat and bring to a boil.
Monitor closely, swirling pan so sugar cooks evenly. When sugar is a very light golden caramel, remove it from heat. Put on oven mitts and slowly whisk about a cup of the milk mixture into the caramel to stop it from cooking. It will bubble up violently. Stir until smooth. Add this back into rest of milk. Put egg yolks in a bowl. Ladle some milk mixture into eggs and whisk to temper them. Add eggs to milk and whisk to combine. Stir in salt and vanilla.
Bring a kettle of water to a boil. Pour custard into 4 ramekins. Place dishes in a baking dish and pour in enough boiling water to come halfway up sides of dishes. Cover pan tightly with aluminum foil. Bake for 15 minutes, then lift up aluminum foil to let out some steam. Reseal pan, turn it 180 degrees and continue baking, checking every 10 minutes. Pudding is done when sides are set but center is still wobbly when you shake dish, about 25 to 30 minutes.
Remove from water bath and let cool to room temperature, then chill.
|
|