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2 cups well-cooked white pea beans
3/4 cup evaporated skim milk
2 eggs
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons apple butter, * see note
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 teaspoons chopped pecans

BUTTERSCOTCH SAUCE
2 tablespoons butter
1/2 cup brown sugar
1 tablespoon corn syrup
2 tablespoons whipping cream
Servings: 6
Place the beans in a food processor. Purée until smooth along with 1/2 cup of the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla, cinnamon, nutmeg and process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.

Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. Place in a preheated 350ºF (180º C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with 1 teaspoon (5 ml) chopped pecans.

Butterscotch Sauce: In a small saucepan, melt the butter. Add the brown sugar and corn syrup and cook gently until the sugar dissolves. Stir in the whipping cream and bring to a boil. Let cool slightly before serving. Makes 1/2 cups

Notes: *substitute applesauce if apple butter is not available.
 
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