BUTTERSCOTCH CUSTARD - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX



Y = 6 servings

1-1/4 cup milk

1 cup heavy cream

1 cup + 2 Tbsp. brown sugar

1 tsp. salt

- In a large saucepan whisk ingredients together, bring to a boil

4 Tbsp. cornstarch

3/4 cup milk

2 egg yolks

- In a bowl whisk together the cornstarch and milk - Whisk yolks into the mixture - Gradually mix the hot milk mixture into the cornstarch mixture - Return to the heat and cook until mixture is thick, stirring constantly

1-1/2 oz. butter

2 tsp. vanilla extract

- Strain, then whisk in butter and vanilla extract - Divide between serving containers - Serve room temperature or refrigerated - Store refrigerated

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