custard - Butterscotch Custard Recipe

By tinathorn

Ingredients

• 1 1/2 sticks unsalted butter
• 1 cup dark brown sugar
• 5 cups heavy whipping cream
• 2 teaspoons salt
• 1 Tablespoon pure vanilla extract
• 6 large egg yolks
• Boiling water
• Corn-Free Dairy-Free Caramel Sauce or Agave Caramel Sauce (optional)
• The Perfect Whipped Cream (optional)

Details

Servings 8
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat the oven to 325ºF. In a 2 to 3-quart saucepan, add butter and melt over medium heat. Increase heat to medium-high. Add the brown sugar, stirring constantly, and cook until it boils and becomes smooth, about 5 minutes. Bring the mixture back to a boil while continuing to whisk, and add salt and vanilla. In a heat-proof bowl, whisk the egg yolks. Slowly whisk in about 1 cup of the hot cream mixture. Slowly whisk this mixture back into the sauce pan. Strain the pudding into a large bowl. Then divide between eight 6-ounce ramekins. Transfer the ramekins to a roasting pan and set on the middle shelf of the oven. Pour in boiling water to fill the pan about 1/2 way up the side of the custard. Bake for about 1 hour. To test for doneness, shake the ramekin. You want the custard to be set accept for the very center. The center should giggle when shaken. Remove from roasting pan and leave at room temperature for about 10 minutes. Refrigerate overnight or at least 4 hours.