Butterscotch Pudding

6 lg. egg yolks
1/4 cup dark brown sugar
1 cup milk
2 cups heavy cream
1/2 cup sugar
1/4 cup water
1 tsp salt
1 tsp vanilla

Preheat oven to 300 degrees.

In a bowl whisk egg yolk and set aside.

In a saucepan, heat brown sugar, milk and cream to dissolve sugar. Heat just to scalding.

While cream mixture is heating, dissolve sugar and water over low heat. Bring to caramel stage. Off heat carefully pour hot cream into it.

Gently whisk mixture into yolks, stir in salt and vanilla. Strain and cool.

Skim off any air bubbles, divide among six (6 oz.) ramekins.

Bake in water bath covered with foil. Bake until just set, about 1 hour. Allow pudding to cool at room temperature in the water. Refrigerate for several hours or overnight.

Fine Cooking #26

http://www.taunton.com/finecooking/recipes/butterscotch-pudding.aspx?ac=fp