Butterscotch Pudding

Directions

1. 1
   Preheat oven to 300 degrees.
2. 2
   In a bowl whisk egg yolk and set aside.
3. 3
   In a saucepan, heat brown sugar, milk and cream to dissolve sugar.
4. 4
   Heat just to scalding.
5. 5
   While cream mixture is heating, dissolve sugar and water over low heat.
6. 6
   Bring to caramel stage.
7. 7
   Off heat carefully pour hot cream into it.
8. 8
   Gently whisk mixture into yolks, stir in salt and vanilla.
9. 9
   Strain and cool.
10. 10
    Skim off any air bubbles, divide among six 6 oz ramekins.
11. 11
    Bake in water bath covered with foil.
12. 12
    Bake until just set, about 1 hour.
13. 13
    Allow pudding to cool at room temperature in the water.
14. 14
    Refrigerate for several hours or overnight.