Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Butterscotch Pudding




Source of Recipe


"Fine cooking"


List of Ingredients




6 large egg yolks
1/4 cup dark brown sugar
1 cup milk
2 cups heavy cream
1/2 cup sugar
1/4 cup water
1 teaspoon salt
1 teaspoon vanilla


Recipe



Preheat oven to 300 degrees.
In a bowl whisk egg yolk and set aside.
In a saucepan, heat brown sugar, milk and cream to dissolve sugar.
Heat just to scalding.
While cream mixture is heating, dissolve sugar and water over low heat.
Bring to caramel stage.
Off heat carefully pour hot cream into it.
Gently whisk mixture into yolks, stir in salt and vanilla.
Strain and cool.
Skim off any air bubbles, divide among six 6 oz ramekins.
Bake in water bath covered with foil.
Bake until just set, about 1 hour.
Allow pudding to cool at room temperature in the water.
Refrigerate for several hours or overnight.