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For the pudding:
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Preheat oven to 300 F.
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Heat the milk and cream in a large pot over medium low heat until small bubbles start to form around sides of pan. Remove from the heat and slowly whisk in the butterscotch chips until all chips are fully melted.
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In a large bowl, whisk together the eggs, egg yolks, and sugar until well blended. Add a small amount of the hot milk/cream to the egg/sugar mixture while continuously whisking. Continue to slowly add the remainder of the hot milk/cream to the egg/sugar mixture while whisking and until fully incorporated. Strain mixture through a sieve and pour into ten 4 ounce ramekins or similar capacity baking dishes.
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Place ramekins in a large baking dish and put it in the oven. Carefully pour hot water into the pan until comes halfway up the sides of ramekins, being careful not to get any water in the custard.
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Bake for 45-60 minutes. Keep checking to see if the custard has set so it doesn't overcook. Custard is cooked when it has a slight jiggle and no visible liquid. Remove from oven and water bath and place on wire racks to cool.
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Once pudding has cooled, cover with plastic wrap and store in the refrigerator. Serve with whipped cream and nutmeg cashews on top.
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For the nutmeg cashews:
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Preheat oven to 300 F. Mix together the 1/2 egg white, sugar, and spices in a medium bowl. Add the cashews (or walnuts) and stir well, completely coating the nuts. They should be slightly wet but not soaking in the egg mixture or they will not cook properly.
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Place on a parchment lined baking sheet in a single layer and bake at 300 F for 10-15 minutes, stirring after every 5 minutes and being careful not to burn the nuts. Enjoy and try not to eat all of them!
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Re-posted with permission from chef Dave Martin.
