1/4 cup dark brown sugar

1/8 cup water

1 1/2 cups heavy cream

2 egg yolks, lightly whisked to break yolks

1 egg, lightly whisked to break yolk

1 tablespoon cornstarch

1/2 tablespoon vanilla bean paste or extract

1/2 teaspoon kosher salt

1 tablespoon unsalted butter

3 ounces butterscotch chips

Maldon salt to finish

Method:

1.   On a baking sheet, line 4, 4-ounce ramekins and place in the freezer to chill.

2.   In a medium saucepan over medium heat, add brown sugar and water whisking occasionally until sugar has melted and mixture is amber in color, approximately 3 – 4 minutes.

3.   While whisking, add cream until incorporated.

4.   In a medium size bowl, add eggs and cornstarch whisking until combined. Slowly and gradually add the cream and sugar mixture to the bowl with the eggs, being careful to not scramble the eggs – See kitchen note.

5.   Return contents to the saucepan and over medium heat, whisk until mixture thickens and large bubbles form, approximately 2 – 4 minutes.

6.   Remove from heat, add vanilla bean paste or extract, salt, butter and butterscotch mixing until butter and chips have melted.

7.   Strain through a fine mesh strainer into a large measuring cup or bowl with a pouring spout. Evenly divide pudding into ramekins and place in the refrigerator to set, ideally 24 hours - See kitchen note.

8.   Right before serving, finish each with a pinch of Maldon salt.

Kitchen Note:  Tempering is the process of slowly and gradually incorporating a hot temperature to a cold temperature. By adding the hot mixture too quickly, you can easily scramble (in the case of eggs) or shock the cold mixture.

To expedite the time pudding needs to set, allow portioned ramekins to quickly set in the freezer for 2 – 3 hours before serving.