Butterscotch Pudding

I baked this last weekend & its not my original plan. My original plan was to bake Nutella pots de creme again since my hb keep asking me when i'm going to bake now-become-his favorite dessert. He even bought me one big jar of nutella & a fresh milk. Here's the problem...in my house, one big bottle of fresh milk will last only for 2 days....max. My plan was today i'm going to baked this butterscotch pudding & the next day the pots de creme. So, the next day i opened my fridge & its gone...yeah, the milk's gone haisshhh. I said sorry to my hb, & explained the reason why & he just smile....know whyyy? Coz his the one who finished it....here the recipe....

Butterscotch Pudding

Source : Simply Recipes

• 2 tablespoons unsalted butter
• 1 1/2 cups dark brown sugar
• 1/2 teaspoon kosher salt
• 1 1/4 cup heavy whipping cream
• 3/4 cup whole milk
• 3 egg yolks
• 1 1/2 tablespoons vanilla extract

Preheat oven to 325°F and set a kettle of water to boil. 
Set four ramekins or oven-safe bowls out and a large baking dish. 
In a saucepan melt the butter, once melted add the brown sugar and salt, stir until well combined. 
Add the cream and milk to the sugar mixture. Heat until steamy and tiny, pinprick-sized bubbles begin to show around the side of the pot and the ingredients are combined (about 170°F to 180°F). You do not want it to boil or even simmer as this will cause scalding or curdling of the milk. Remove from heat immediately.
Slowly, in a thin stream, pour the heated sugar-dairy mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. 
Stir in the vanilla extract. Pour through a fine mesh sieve to catch any cooked bits of egg.

Ladle 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. 

Lightly tent the entire pan (not each individual ramekin) with some vented foil. The foil can simply be crimped on two opposite sides, it shouldn't be airtight. Bake for 45-50 minutes. Be sure to rotate the pan half way through cooking. If you shake them they will have a jell-o-like wobble. It should not ripple or move like a liquid when you shake it. Don't worry as they will set up after they cool. Chill in the fridge for a few hours before serving.