OLD-FASHIONED BUTTERSCOTCH PUDDING

Bon Appetite, March 1998, p. 36

(Begin making this treat a day ahead.)

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Ingredients

2 C. whipping cream
1 C. milk (do not use low-fat or nonfat)
1/4 C. (packed) dark brown sugar
3/4 C. sugar
1/4 C. water
6 large egg yolks
1 tea. vanilla extract
Pinch of salt
● Combine cream, milk and brown sugar in heavy medium saucepan.
● Whisk over medium-high heat until sugar dissolves. Set aside.
● Combine 1/4 cup sugar and 1/4 cut water in heavy large saucepan. Stir over low heat until ● sugar dissolves.
● Increase heat; boil without stirring until mixture turns deep amber color; brushing down sides of pan with wet pastry brush and swirling pan occasionally about 10 minutes.
● Slowly pour cream mixture into caramel mixture. (Mixture will bubble vigorously.)
● Bring to boil; whisking frequently to dissolve any caramel bits. Remove from heat.
● Beat yolks in large bowl. Whisk in caramel mixture.
● Stir in vanilla and salt.
● Strain custard. Skim any air bubbles from surface.
● Refrigerate custard until cold, about 3 hours.
● Preheat oven to 350 degrees.
● Divide custard among six 3/4 cup custard cups.
● Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups.
● Bake pudding until set in center, about 45 minutes.
● Remove cups from pan.
● Cool at room temperature 2 hours.
● Cover; chill overnight.