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This recipe is a very slight modification of Garrett McCord's Butterscotch Pudding. I was browsing through the net for butterscotch pudding and his recipe caught my attention. It is unbelievably easy to make and works like magic on the palate. Utterly satisfying!
Ingredients
- 2 egg yolks
- 1 cup heavy cream
- 1/4 cup milk
- 3/4 cup brown sugar crystals
- 1 tbsp milk
- 1 tbsp salted butter
- 1 tsp mint extract
- Strawberries for garnish
Directions
- Heat butter in a pan
- Add sugar to it at low heat and stir until sugar starts to melt.Mix 1 tbsp milk and keep stirring so that sugar dissolves.
- At very low heat, add cream and 1/4 cup milk. Stir well. Let it heat making sure, it does not come to boil.
- Add mint extract.
- Take off from heat.
- Beat egg yolk slightly and gently mix with cream mixture such that yolk does not get cooked.
- Pour into individual ramekins.
- Put ramekins in a bigger tray containing hot water such that water level is half way up the sides of the ramekins.Cover the dish.
- Bake for 50 min at 300 F.
- Remove and let it cool in refrigerator for 4-5 hours.
- Garnish with strawberries and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 3 servings | |
| Calories 188 | |
| Calories from Fat 171 | 91% |
| Total Fat 19.47g | 24% |
| Saturated Fat 12.12g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 53mg | 2% |
| Potassium 73mg | 2% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.56g | 1% |
| Protein 1.7g | 3% |
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