BAKED BUTTERSCOTCH PUDDINGS
2 cups heavy (whipping) cream
1/2 cup whole milk
1/4 cup granulated sugar
6 large egg yolks
1/2 cup firmly packed brown sugar
1/4 teaspoon kosher salt
whipped cream (optional, for serving)
Preheat the oven to 350 degrees F. Place six (3/4 cup) ramekins or custard cups in a roasting pan, spacing them apart.
In a saucepan, combine the cream and milk and bring to a simmer over medium heat. Remove the heat and cover to keep warm.
In a heavy-bottomed saucepan, melt the granulated sugar over medium-high heat, stirring constantly with a wooden spoon.* The sugar will begin to melt and lump. Continue to stir until the sugar starts to turn golden; break up any large lumps. Stir until the sugar is dark golden brown, 3-4 minutes. Remove from the heat.
Working carefully, slowly add the hot cream mixture, a few tablespoons at a time, while whisking constantly. Return the pan to medium heat, and stir until the sugar dissolves and the mixture is smooth. Remove from the heat and keep warm.
In a bowl, whisk together the egg yolks, brown sugar and salt. Pour the hot caramel cream, one-third at a time, into the yolk mixture while whisking constantly. Strain through a fine-mesh sieve into a pitcher and skim off the air bubbles from the surface with a ladle.
Dive the custard evenly among the ramekins. Cover each ramekin with a flat piece of heavy-duty aluminum foil. Pull the oven rack out halfway, place the pan on the rack, and pour very hot water into the pan to reach halfway up the sides of the ramekins. Push in the rack.
Bake until the custards are set but the centers still jiggle slightly when gently shaken, 50-55 minutes.
Remove the custards from the water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
Serve the custards chilled. Serve with whipped cream, if you like.
*Keep small children away from the stove while caramelizing the sugar, and keep a bowl of ice water next to the stove to cool down the pan if the sugar threatens to burn.
Makes 6 servings
Source: Williams-Sonoma Family Meals by Maria Helm Sinskey
2 cups heavy (whipping) cream
1/2 cup whole milk
1/4 cup granulated sugar
6 large egg yolks
1/2 cup firmly packed brown sugar
1/4 teaspoon kosher salt
whipped cream (optional, for serving)
Preheat the oven to 350 degrees F. Place six (3/4 cup) ramekins or custard cups in a roasting pan, spacing them apart.
In a saucepan, combine the cream and milk and bring to a simmer over medium heat. Remove the heat and cover to keep warm.
In a heavy-bottomed saucepan, melt the granulated sugar over medium-high heat, stirring constantly with a wooden spoon.* The sugar will begin to melt and lump. Continue to stir until the sugar starts to turn golden; break up any large lumps. Stir until the sugar is dark golden brown, 3-4 minutes. Remove from the heat.
Working carefully, slowly add the hot cream mixture, a few tablespoons at a time, while whisking constantly. Return the pan to medium heat, and stir until the sugar dissolves and the mixture is smooth. Remove from the heat and keep warm.
In a bowl, whisk together the egg yolks, brown sugar and salt. Pour the hot caramel cream, one-third at a time, into the yolk mixture while whisking constantly. Strain through a fine-mesh sieve into a pitcher and skim off the air bubbles from the surface with a ladle.
Dive the custard evenly among the ramekins. Cover each ramekin with a flat piece of heavy-duty aluminum foil. Pull the oven rack out halfway, place the pan on the rack, and pour very hot water into the pan to reach halfway up the sides of the ramekins. Push in the rack.
Bake until the custards are set but the centers still jiggle slightly when gently shaken, 50-55 minutes.
Remove the custards from the water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
Serve the custards chilled. Serve with whipped cream, if you like.
*Keep small children away from the stove while caramelizing the sugar, and keep a bowl of ice water next to the stove to cool down the pan if the sugar threatens to burn.
Makes 6 servings
Source: Williams-Sonoma Family Meals by Maria Helm Sinskey
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