Prep time: 20 minutes
Cook time: 35 minutes
Makes: 6 servings
Ingredients:• 2 cups (500 mL) well-cooked white pea beans or canned beans, drained and rinsed
• 3/4 cup(175 mL)evaporated skim milk, divided
• 2 eggs
• 1/4 cup (50 mL) granulated sugar
• 1/4 cup(50 mL) brown sugar
• 1 tsp (5 mL) vanilla
• 1/2 tsp (2 mL) cinnamon
• 1/2 tsp(2 mL) nutmeg
• 6 tsp (30 mL)chopped pecans
• 2 tbsp (25 mL)butter
• 1/2 cup (125 mL)brown sugar
• 1 tbsp (15 mL) corn syrup
• 2 tbsp (25 mL)whipping cream
• 2 tbsp (25 mL)apple butter or apple sauce
Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.
Add 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.
Spoon mixture into six 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 350⁰F (180⁰C) oven for 35 minutes. Remove from oven and let cool slightly.
To 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.
Serve ramekins drizzled with butterscotch sauce and top each with 1 tsp. (5 mL) chopped pecans.