Butterscotch Pudding

INGREDIENTS

INSTRUCTIONS

Heat the oven to 350 degrees. In a large mixing bowl, lightly whisk
the egg yolks until smooth. Set aside. In a medium, heavy-based
saucepan, heat the brown sugar, milk, and cream over medium-heat,
stirring to dissolve the sugar. Scald the mixture (do not boil it)
and remove it from heat. While the cream mixture is heating, dissolve
the sugar and water over low heat in a large, heavy-based saucepan
increase the heat to high and boil the sugar until it's amber in
color. If the sugar starts to sputter, use a pastry brush dipped in
water to wash down the sides of the pan. As soon as the sugar turns
dark amber (like an old penny), carefully and slowly pour the hot
cream into it, stirring the mixture. (The caramel will bubble as you
add the cream, so use a long wooden spoon or whisk to combine them.)
Gently and slowly whisk the cream mixture into the egg yolks. Stir in
the salt and vanilla. Strain the pudding and cool it in an ice bath
or refrigerate until cool. Skim off any air bubbles from the puddi ng
mixture and divide the cool pudding mixture among 6 (6-ounce)
ramekins. Set the ramekins in a shallow roasting pan and fill the
roasting pan with hot water until it reaches halfway up the sides of
the ramekins. Cover the pan with foil. Bake the pudding until just
set. Begin checking after 1 hour. When gently shaken, they should no
longer look liquid; instead, the custard will move as one mass. Allow
the pudding to cool to room temperature in the water. Refrigerate the
pudding for several hours or overnight before serving. The pudding
will keep its dark color if refrigerated uncovered. It will taste no
different but will look lighter if you cover it, which you should do
(after if has cooled completely) if you have any strong flavored food
your refrigerator.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 2547 Calories (kcal); 215g Total Fat; (74% calories from
fat); 34g Protein; 128g Carbohydrate; 1962mg Cholesterol; 2478mg
Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 41 Fat; 6 1/2 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND309
Converted by MM_Buster v2.0n.

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