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

Directions

1. Place the beans in a food processor. Purée until smooth along with 1/2 cup of the milk.

2. 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.

3. Spoon mixture into six 1/2 cup (125 mL) ramekins.

4. Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides.

5. Place in a preheated 350⁰F (180⁰C) oven for 35 minutes. Remove from oven and let cool slightly.

6. 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.

7. Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.