BEATS THE AUBREY/MATURIN RECIPES:

Harry Potter pudding is magically delicious (Kerry J. Byrne, August 10, 2007, Boston Herald)

UPSTAIRS ON THE SQUARE HONEYDUKES BUTTERSCOTCH PUDDING

1 1/2 c. heavy cream
1 1/2 c. milk
1 c. sugar
1/3 c. brown sugar
2 t. molasses
1 t. vinegar
12 egg yolks
1 whole egg
1/2 t. salt
1 T. vanilla

Preheat oven to 325 degrees. In one pot, scald 1 c. of cream. In a second pot, scald milk, sugar and remainingc. of cream. In a third, caramelize brown sugar with molasses and vinegar over low heat, to just boiling. Place egg yolks and eggs in a large bowl. Slowly pour about one-quarter of the milk-sugar-cream mixture from the second pot in a thin stream into the bowl of eggs, while whisking together, to slowly warm the eggs. Once warm, pour egg mixture into second pot.

Pour caramel mixture into the scalded cream. Mix together filling from both pots in a bowl. Chill bowl in an ice bath. Once cool, stir in vanilla and salt. Set six ramekins in a deep pan. Fill ramekins with pudding mixture and lightly caramelize the top with small kitchen blowtorch (optional). Fill pan with warm water to halfway up sides of ramekins. Bake for 1 to 1 hours. Serves 6.

UpStairs on the Square, 91 Winthrop St., Cambridge; 617-864-1933.