Butterscotch Pudding

1. 1

   In a saucepan, heat cream until warm.

2. 2

   While cream is heating, melt butter in a heavy saucepan over moderate heat.

3. 3

   Stir in brown sugar.

4. 4

   Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth (be very careful not to scorch the sugar!)

5. 5

   Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is disolved, about 1 minute.

6. 6

   Remove from heat.

7. 7

   In a large metal bowl, whisk together milk, yolks, cornstarch and salt.

8. 8

   Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl over a saucepan of simmering water.

9. 9

   Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.

10. 10

    Cover bowl and cook pudding, whisking ocasionally, 10 minutes or more, until thick.

11. 11

    Remove bowl and cool pudding 5 minutes, whisking occasionally.

12. 12

    Divide hot pudding among six 1 C ramekins.

13. 13

    chill puddings, covered, until cold, at least 3 hours, and up to 2 days.

14. 14

    Serve with whipped cream and freshly grated nutmeg.

No additional tips available.