Recipe - Butterscotch Pudding 2

12 tablespoon Unsalted butter (6 ounces);
cut in small pieces
2 One half cup Brown sugar
1 Vanilla bean; slit down the
center, scraped
4 One half cup Milk
2 cup Heavy cream
One half cup Plus 2 tablespoons
cornstarch
One half teaspoon Salt
6 Egg yolks
1 tablespoon Vanilla extract

1. In a large saucepan, over medium heat, melt the butter with the brown
sugar and the vanilla bean, stirring occasionally. Cook 35 minutes to
develop the butterscotch flavor.

2. In a medium saucepan, bring the milk and the cream to a boil. Slowly
whisk into the butter mixture, whisking well. The mixture may break at this
point. If it does, remove from the heat and continue to whisk until it
becomes smooth.

3. In a small bowl, combine the cornstarch and the salt. Whisk in some of
the hot milk mixture to dissolve the cornstarch, then whisk back into the
milk and bring to a boil.

4. In a medium mixing bowl, whisk the egg yolks. Whisk in some of the hot
mixture, and then whisk back into the milk. Cook for 30 seconds, stirring
all the while. Stir in the vanilla extract and strain through a fine
strainer. Pour into twelve Three fourths cup ramekins and let cool. Refrigerate,
covered, until needed.

Presentation: Pipe whipped cream around the edge of the pudding and place a
few raspberries or a strawberry, partially cut or sliced up and fanned, in the
center.

To Prepare ahead: Through step 4. The pudding can be prepared the day
before needed.

Recipe by: Adventures in the Kitchen by Wolfgang Puch, Random House

Posted to MasterCook Digest by "Pam & Mike Creeden"
creedenites@sprintmail.com on Oct 27, 1998, converted by MM_Buster v2.0l.