Individual Butterscotch Custards
6 tbsp granulated sugar
1 tbsp light corn syrup
3 tbsp water
1 cup whipping cream, divided
1/2 cup packed dark brown sugar
1/8 tsp salt
2 1/4 cups whole milk
3 large eggs plus 3 large egg yolks, well beaten
2 tsp vanilla extract
Lightly sweetened whipped cream for topping
Preheat oven to 350 and position rack on middle track. Spray 6 six ounce ramekins with nonstick cooking spray. Lay a tea towel in the bottom of a deep baking dish that will hold the cups closely, but so close that they touch each other. Arrange the cups, slightly separated in the pan.
In a 2 quart saucepan, stir the granulated sugar, corn syrup, and hot water together with a wooden spoon (yes, wooden — wood is a poor conductor of heat). Bring to boil over medium-high heat and stir constantly until sugar dissolves; then cook without stirring (give the pan an swirl every so often, until the colour turns a rich amber shade (4 to 5 minutes). Remove the pan from heat immediately.
Slowly add half the cream, and stir, using a long handled wooden spoon. Stand back to avoid being covered from the “eruption” that will occur. Stir until bubbles cease and mixture is smooth, then incorporate the remaining cream, brown sugar, and salt, stirring until the sugar is completely dissolved. Whisk in the milk until combined, then whisk in the eggs, yolks, and vanilla. Pour the mixture through a fine sieve into a measuring cup, discarding any solids that may have formed. Pour the custard into the cups until 3/4 full, then go back and top back off each ramekin.
Place the baking dish on the oven rack and add hot water until it comes at least two-thirds of the way up the sides of the cups. (For safety’s sake, do not add hot water prior to placing the dish on the rack!) Bake until the custards appear set (the middle will jiggle when the cups are moved, and a small cake knife inserted halfway between the edge and the center of one of the custard cups will come out clean), about 28-30 minutes. Remove cups from their water bath and allow to cool on a wire rack. Cover and refrigerate for at least 3 hours, to overnight. Serve with a dollop of whipped cream.
Serves 6.
