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Butterscotch Cream 02

A home-style Butterscotch Cream 02 made with Butter Softened, Dark Brown Sugar Firmly Packed, Salt, Milk, and Light Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/3 cup
• 1/4 tsp
• 2 cup
• 2 cup
• 1 1/3 tsp
• 1 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Melt 6 tablespoons of the softened butter in a heavy saucepan, then dump in the brown sugar.

2. 2

   Cook and stir over low heat for about 2 minutes, until the mixture is bubbly and syrupy.

3. 3

   Set aside, off heat.

4. 4

   Place the salt and cornstarch in a small bowl along with the egg yolks and 4 tablespoons of the milk.

5. 5

   Stir them together with a fork or wire whisk until the cornstarch is completely dissolved.

6. 6

   Stir in the remaining milk and the cream.

7. 7

   Bring the brown-sugar mixture back to a boil, then, averting your face because of possible spatter, pour in the milk-cream-and-egg yolk mixture.

8. 8

   Cook over medium heat, stirring constantly, until the mixture comes back to a boil.

9. 9

   Reduce heat, and continue to cook and stir for 3 more minutes.

10. 10

    Remove from heat and add the remaining 2 tablespoon butter and the vanilla.

11. 11

    Let cool for about 10-15 minutes, stirring occasionally.

12. 12

    Pour into the baked pie shell and chill several hours in refrigerator until firm.

13. 13

    Whip cream in a chilled bowl with chilled beaters until soft peaks form.

14. 14

    Add the 2 tablespoons sugar and 1/2 teaspoon vanilla extract, and continue beating until very stiff.

15. 15

    Spread over filling and return to refrigerator until serving time.