Wednesday Dessert: Salty Butterscotch Custard

This was a rare mid-week dessert for us, but we both had sweets cravings. I used the standard salty butterscotch pudding recipe, but baked it in a standard gratin dish (too many ramekins were filled with rillettes).

Comments:

1. Baking the pudding/custard in a gratin dish takes a looooong time.
2. I forgot to add the salt while the custard was in the bowl, so I added it in the dish and then stirred that. I would have figured that my initial stirring and the natural diffusion of salt in a hot liquid would have equalized concentrations, but that was wrong. There are spots towards the bottom of the custard that are too salty. Damn. I guess the diffusion constant of salt ions in custard liquid is low... odd.

Still, aside from the extra-salty bits, this is a delicious custard.