Butterscotch Pudding

Directions

1. 1
   Preheat the oven to 300*F,.
2. 2
   Place the egg yolks in a large bowl and whisk gently until smooth.
3. 3
   Set aside.
4. 4
   Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
5. 5
   REmove from heat; cover to keep warm.
6. 6
   In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
7. 7
   If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
8. 8
   As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
9. 9
   Whisk in 2 more cups of the cream mixture, then add the rest.
10. 10
    pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
11. 11
    Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
12. 12
    Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
13. 13
    Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
14. 14
    Cover with foil.
15. 15
    Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose.
16. 16
    The cooking time will vary on the temperature of the hot water added to the roasting pan).
17. 17
    Remove from the oven; allow to cool in the hot water.
18. 18
    Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.