6 large egg yolks 1 cup heavy cream 1/3 cup gf dark brown sugar, packed 3 Tablespoons unsalted butter, cut into tablespoons 1/4 cup whole milk 1/2 teaspoon gf vanilla 1/2 cup fresh strawberries, sliced
In the top of a double boiler, lightly whisk the egg yolks. In a small saucepan, warm the cream over moderate heat until steaming; keep hot. In a heavy medium skillet, cook the brown sugar and butter over moderately high heat, stirring with a wooden spoon, until melted and bubbling, about 2 minutes. Remove from the heat and stir in the hot cream until blended. Let cool for 2 minutes, then stir in the milk. Gently whisk the butterscotch mixture into the egg yolks. Stir in the vanilla. Set the pan over simmering water and cook over moderate heat, stirring, until the pudding thickens slightly and reaches 165 to 170 degrees F, about 6 minutes. Do not overcook. Strain into a heatproof bowl and stir for 2 minutes to prevent a skin from forming. Transfer to 4-ounce ramekins and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days before serving.
Garnish with sliced strawberries.
Delight your guests with this fabulous dessert. It's not very difficult to make and you can prepare it a couple days ahead of time. Serve with a cup of aromatic French Roast coffee.