Charene's Old-Fashioned Butterscotch Pudding
(Adapted from Bon Appétit | March 1998)
Begin making this treat a day ahead.
Yield: Makes 6 servings
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup (packed) dark brown sugar
3/4 cup sugar
1/4 cup water
6 large egg yolks
1 teaspoon 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 3/4 cup sugar and 1/4 cup 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 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°F. 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. (Can be made 2 days ahead. Keep chilled.)
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°F. 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. (Can be made 2 days ahead. Keep chilled.)
Although we had a pretty decent discussion on last month's book pick: The Story of Edgar Sawtelle, and unanimously agreed on selecting the great, though sadly, recently deceased, John Updike's classic Rabbit, Run for February's read, dinner was so darn delicious, Charene's dessert recipe takes priority on this post!
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