Who likes butterscotch?

Everybody does! That's because butterscotch is one of those guilty little pleasures - like celebrity gossip! It was through an interest in celeb gossip that I happened across a butterscotch recipe. It was posted, on an unrelated note or something, over at a form called Gossiprocks - in the Michael Douglas Catherine Zeta Jones Call it Quits thread.

Scandalous Celebrities - they accepted the Antichrist back in high school, when they lost their virginity. After that it was sin, sin, sin!

Now to be fair the thread is actually called Michael Douglas Denies Enquirer Split Cover Story. However they do quote a Celebrity Dirty Laundry report that has Michell on the verge of filing for divorce because after years of walking on eggshells to cater to his wife's mental illness, he's reached his breaking point and - CDL's words "the actor can pretend anymore". Michael has given a recent interview in which he said one of his regrets about his last marriage was not ending it 10 years earlier.  Apparently marriage counseling kept the relationship going well past it's expiry date. With these statement s coming out hit on the heels of the divorce gossip - who knows?

However somewhere along the way of a 4 page thread a recipe for butterscotch cropped up. That happens from time to time over at Gossiprocks. it's not always a recipe, it might be a gif, link, article quote - or something not directly related to the topic but developed out of the posting flow & banter. IN this case the interesting aside came in the form of a possibly delicious recipe. I say 'possibly' because I haven't tried it and so I can't vouch for it - but it looks like it has all the necessary ingredients present and accounted for, and possibly even in the right proportions too! So if you feel like some hot home made butterscotch you might wanna chance it! Here's that recipe:

INGREDIENTS
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
METHOD
1 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.


2 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.


3 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.


Yield: Serves 4