Butterscotch pie

Ingredients for Butterscotch pie

Instructions for Butterscotch pie

To prepare the Butterscotch pie recipe, please follow these instructions:

Boil milk and cream in a saucepan, turn off the heat.

Melt butter on a pan, add the muscovadosucker that is also melted. Stir constantly in the mass until caramelized 5-7 minutes, do not burn.

Add some of the hot milk to the caramel and whip well and then pour the caramel into the hot milk in a thin jet under constant whipping. If the caramel mass lumps, it can be run for 20 seconds. In a blender or poured through a sieve.

Whip egg and maizena together, add 1 dl. Of the caramel mass and then pour the egg mass into the caramel mass with constant stirring. Add whiskey and boil the mass at medium heat to a thick cream that bubbles on top and whipping sets traces of the cream.

The cream is poured into the bunch of maize starters and set aside while the marcel is made.

The egg whites are whipped stiff and the sugar is whipped in a little bit, vinegar is whipped and the marrow is put in a syringe with stardust. Marengsen is deposited as tops on the caramel cream.

Bake at 160 degrees C. alm. Oven for 40 minutes.

Place the cake uncovered for at least 2 hours, preferably overnight.

tips:
See the recipe for mortar groves here