Butterscotch Pudding

1. Stage

Preheat oven, heat water, prepare ramekins: Preheat oven to 325°F and set a kettle of water to boil. Set four ramekins or oven-safe bowls out and a large baking dish.

2. Stage

Make butterscotch base with butter, sugar, salt, cream and milk: In a saucepan melt the butter. Once melted add the brown sugar and salt, stir until well combined. Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this will cause scalding or curdling of the milk. Remove from heat immediately.

3. Stage

Temper the egg yolks: Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it.

4. Stage

Add vanilla and strain mixture through sieve: Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg.

5. Stage

Pour mixture into ramekins, prepare water bath: Ladle the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn't be airtight.

6. Stage

Bake: Bake at 325°F for 45-50 minutes. Be sure to rotate the pan half way through cooking. If you shake them they will have a jell-o-like wobble. It should not ripple or move like a liquid when you shake it. Don't worry as they will set up after they cool. Chill in the fridge for a few hours before serving. Links: Butterscotch pudding, once removed from Michael Procopio Stove top butterscotch pudding by David Lebovitz