Butterscotch pudding

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  Someone  once told me that avocado pudding was the best pudding but after tasting both the avocado and butterscotch pudding I have a totally different opinion. Some might  say avocado is the best but I say butterscotch is the best.
Ingredients:
Serves 4
2 tbsp.           -     unsalted butter
1 1/2 cups     -     dark brown sugar
1/2 tsp.         -      salt
1 1/4 cup      -      heavy whipping cream
3/4 cup         -     whole milk
3no's             -     egg yolks
1 1/2 tbsp.    -     vanilla extract

Method:

1. Preheat oven to 325°F. In a saucepan melt the butter and  when its melted add the brown sugar and salt and stir well until combined.
2.  Add the cream and milk to the sugar mixture. Heat until steamy and the ingredients are combined (Do not boil or simmer) Remove from heat.
3. Slowly pour the sugar-cream mixture into the egg yolks, whisking constantly.
4. Stir in the vanilla extract. Strain through a fine mesh sieve to catch any cooked bits of egg.
5. Pour the mixture evenly into the ramekins. Place ramekins in a heavy bottomed pan and pour the hot water into the pan until the water rises halfway up the sides of the ramekins. Cover the entire baking pan using aluminium foil. (Need not be over tight)
6. Bake for 45-50 minutes. Rotate the pan half way through cooking. After baking it will still be jiggly. It will set when cool. Chill in the fridge for a few hours before serving.(The pudding will curdle if overcooked)

Note:

* This pudding can be made over stove top as well by adding a setting agent like cornflour.Stove top cooking saves a lot of time.