I found a recipe in Baking Illustrated for Butterscotch Pudding Pie. I'm making the filling as a pudding desserts (without the pie shell). Unfortunately, I added twice the amount of cornstarch necessary. So we'll see how it comes out.
0.5 oz cornstarch (I used 1 oz by accident!)
1/8 t salt
2.5 oz evaporated milk (1/4 cup)
2.5 ea egg yolks (I used 2)
3 T butter
3.5 oz light brown sugar (approx 1/2 c)
1 c whole milk (I used skim)
3/4 t vanilla
Make the butterscotch by cooking the sugar and butter to 220. Then add the milk and boil the mixture until the sugar dissolves. Then add the evap milk and cornstarch and cook until thick.
0.5 oz cornstarch (I used 1 oz by accident!)
1/8 t salt
2.5 oz evaporated milk (1/4 cup)
2.5 ea egg yolks (I used 2)
3 T butter
3.5 oz light brown sugar (approx 1/2 c)
1 c whole milk (I used skim)
3/4 t vanilla
Make the butterscotch by cooking the sugar and butter to 220. Then add the milk and boil the mixture until the sugar dissolves. Then add the evap milk and cornstarch and cook until thick.
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