Brown butterscotch cups
I first discovered American-style pudding while making Brooklyn blackout cake [a rich chocolate layer cake] and am now hooked. I am going to put it out there that I love pudding skin but if you do not, simply directly cover the pudding with cling film before chilling.
Serves six greedy people or eight not-so.
60g salted butter
120g soft dark brown sugar 60g soft light brown sugar 250ml full-fat milk 550ml double cream Seeds from one vanilla pod 1 tsp sea salt
5 large free-range egg yolks
In a large pan over a medium heat, brown the butter. Add the sugars, swiftly followed by the milk and cream, then whisk to combine and to dissolve the sugars in the liquid.
Add the vanilla seeds and sea salt and bring the liquid just to a simmer, whisking constantly to prevent scorching. Once simmering, remove from the heat and set to one side.
In a large bowl, whisk together the cornflour and egg yolks to form a paste. Slowly pour the hot base liquid on to the mixture, whisking well as you add.
Return the combined mixture to the pan and cook over a low-medium heat, whisking constantly and vigorously to avoid any lumps. Cook for about four to six minutes to the consistency of a thick custard.
Divide among chosen individual ramekins or glasses. Leave to cool to room temperature before chilling in the fridge until ready to serve. This will take at least three hours. The cups will keep for up to three days in the fridge.
Extracted from Salted Caramel Dreams by Chloe Timms (Hardie Grant, £12.99) Photography © River Thompson