| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sweet-, Pie | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | c | Brown sugar |
| 2/3 | c | Hot water |
| 2 | tb | Flour |
| 3 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 2 | Egg yolks | |
| 2 | c | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
Brown the butter in a heavy saucepan. Add the brown sugar and stir it until it is melted. Add the hot water and cook the syrup until all the lumps disappear. Mix together the flour, cornstarch, salt, eggs and milk, then slowly stir this mixture into the hot syrup. Boil it until it thickens, then add the vanilla. Pour it into a baked pie shell and top it with meringue. Variations: If you wish to use this as a butterscotch pudding or sauce, add 1/2 cup more milk. Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4 Posted to MC-Recipe Digest V1 #826 by 4paws@netrax.net (Shermeyer-Gail) on Oct 04, 1997
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