Butterscotch Pudding

Ingredients

• 2 tablespoons unsalted butter
• 1 1/2 cups dark brown sugar
• 1/2 teaspoon kosher salt
• 1 1/4 cup heavy whipping cream
• 3/4 cup whole milk
• 3 egg yolks
• 1 1/2 tablespoons vanilla extract

Directions

1. Heat the oven to 325 degrees F, and put a kettle of water on to boil. Set out 4 ramekins or oven-safe bowls, plus a large baking dish.
2. Melt the butter in a saucepan. Add the brown sugar and salt, then stir until the mixture is evenly blended.
3. Pour the cream and milk into the sugar mixture. Warm it until everything comes together and the mixture is steaming, with tiny bubbles just starting to appear at the edges of the pot, about 170 degrees F to 180 degrees F. Do not let it boil or simmer, since that can scald or curdle the milk. Take it off the heat right away.
4. Pour the hot sugar and dairy mixture very slowly into the egg yolks in a narrow stream, whisking the whole time so the yolks warm gradually instead of scrambling.
5. Stir in the vanilla extract. Pass the mixture through a fine mesh sieve to remove any little bits of cooked egg.
6. Divide the mixture evenly among the ramekins. Arrange the ramekins in a heavy-bottomed pan, then pour the hot water into the pan until it reaches halfway up the sides of the ramekins.
7. Cover the whole pan loosely with vented foil, not the individual ramekins. Crimp the foil on 2 opposite sides so it stays in place, but do not seal it tightly.
8. Bake at 325 degrees F for 45-50 minutes, turning the pan halfway through the baking time. When you gently shake them, the puddings should wobble like jell-o, not ripple like liquid. They will continue to set as they cool. Chill in the fridge for a few hours before serving.