Here's a smooth dessert that combines the best qualities of custard and pudding. Kids enjoy helping out on the simple recipe, and they love the rich butterscotch flavor. For an extra touch, serve with a sugar cookie or Pirouette and a dollop of whipped cream.
First, prepare the milk mixture. Heat the oven to 325º. Gather 5 (6-ounce) oven-safe ramekins, custard cups, or glass dessert cups and a 9-by-13 baking pan; set aside. Boil a kettle of water on a back burner.
Over medium heat, combine the butter, brown sugar, and cream in a saucepan and bring the mixture to a boil, about 5 minutes. Add the milk and stir for 2 minutes, or until the mixture is steaming. Set aside.
In a 4-cup or larger glass measuring cup, whisk the eggs and yolk with the sugar and vanilla extract. Slowly drizzle about a cup of the hot milk into the egg mixture, stirring constantly, and then pour the egg mixture into the milk in the saucepan. Stir to combine.
Pour the contents of the saucepan through a strainer back into the measuring cup.
Fill the ramekins evenly with the pudding and place them in the pan. Set the pan in the oven and fill it halfway with water from the kettle. Cover the pan loosely with aluminum foil. Bake the pudding until the edges are set but the centers wobble, about 30 to 40 minutes.
Remove the ramekins from the water, let them cool completely, cover them with plastic wrap, and refrigerate. Makes 5 servings.