6 servings (serving size: 1 custard and about 1 tablespoon cream)
Photo: Randy Mayor; Styling: Cindy Barr
3/4 cup whole milk
3/4 cup 2% reduced-fat milk
7 tablespoons brown sugar
2 tablespoons water
1 tablespoon dark molasses
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream
1 tablespoon powdered sugar
How to Make It
Preheat oven to 325°.
Heat milks over medium-high heat in a heavy saucepan to 180° (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325° for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.
This recipe was pretty good, but I think the molasses flavoring overwhelms the dish, making it taste more like molasses than butterscotch. It took about 30 minutes before I felt comfortable to remove them from the oven. I used 6 dishes, but the servings are small.
I found this surprising easy and it had a wonderful taste. Straining was important even though it looked smooth. I made five puddings instead of six and put extra in each cup. It needed to cook for 35 min. before it set.