Thursday, October 28, 2010
I can not think of one thing that brings back those special memories of childhood and my Granddaddy like flavor of butterscotch. Like all good Granddads he always had those individually wrapped discs of hard candy in his vest pocket for sharing with me. Sweet and buttery with the slightest hint of caramel it quickly became a favorite flavor.
Like all kids young and old a favorite desert was and still is pudding, rich silky smooth custardy goodness that feels like velvet on your tongue. Its cool creaminess when combined with the flavor of butterscotch is pure heaven on a spoon. Enjoy!
Prep time: 10 min Cook time: 50 - 60 min
3 egg yokes
2tbl unsalted butter
1/4 tsp Kosher salt
1 1/2 cups heavy cream
1/2 cup milk (2% or whole)
1 1/2 cups brown sugar
2 tsp molasses
1 tsp vanilla extract
Tools: 4 ramekins, 9X13" baking dish, whisk
Place the ramekins in the 13 X 9 baking dish and and place it on the center rack of your oven. Fill the dish until the water comes 2/3 the way up the side of the ramekins Remove the ramekins from the baking dish. Close the oven and preheat to 325 º F.
Set a 2 quart sauce pan on a med lo burner add the butter. Once it has melted add the brown sugar, molasses and salt. Allow the brown sugar to melt whisk in the heavy cream and the milk to combine. Heat this mixture until small bubbles appear at the edge of the pan. Remove from the heat.
In a med sized mixing bowl whisk the egg yokes and the vanilla. Slowly in a thin stream introduce the hot milk/sugar mixture whisking constantly to keep the eggs moving so they do not cook. continue to whisk in the rest of the dairy
Ladle into the ramekins and place them into the water bath. Bake for 50 - 60 min until it is just set at the edge and jiggly in the center. Remove the ramekins from the water bath and place on a cooling rack for 1 hour cover with kling wrap and transfer to the refrigerator chill 3 hrs.
Serve with a dollop of whip cream and or gingersnap cookies.