Butterscotch Pudding - egg yolks

Method

• 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.