Bean Pudding With Butterscotch Sauce - cooking recipe

Ingredients

2 cups well-cooked white pea beans or 2 cups canned beans, drained and rinsed
3/4 cup evaporated skim milk, divided
2 eggs
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
6 teaspoons chopped pecans
2 tablespoons butter
1/2 cup brown sugar
1 tablespoon corn syrup
2 tablespoons whipping cream 2 tbsp apple butter (25 mL) or 2 tablespoons applesauce

Preparation

1.\tPlace the beans in a food processor. Puree until smooth along with 1/2 cup of the milk.
2.\tAdd eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined.
3.\tSpoon mixture into six 1/2 cup (125 mL) ramekins.
4.\tPlace ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.
5.\tPlace in a preheated 3500F (1800C) oven for 35 minutes. Remove from oven and let cool slightly.
6.\tTo make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving.
7.\tServe ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.