Butterscotch Cream (Print Version)
# Ingredients:
01 -
1 pre-made buttery pie crust, unbaked.
02 -
1 large egg whisked with 1 tablespoon of milk (optional glaze).
03 -
3/4 cup (150g) tightly packed dark brown sugar.
04 -
3 tablespoons (24g) of cornstarch.
05 -
1 1/4 cups (300ml) whole milk, at room temperature.
06 -
4 egg yolks, at room temperature.
07 -
1/3 cup (67g) white sugar.
08 -
3 tablespoons (45ml) water, at room temperature.
09 -
1 cup (240ml) heavy cream, at room temperature.
10 -
2 tablespoons (28g) room temperature unsalted butter.
11 -
1/2 teaspoon of salt.
12 -
1 teaspoon pure vanilla.
13 -
1 teaspoon of bourbon, rum, or scotch.
14 -
1 cup (240ml) chilled heavy cream (for topping).
15 -
2 tablespoons (25g) packed dark brown sugar (for topping).
16 -
1/2 teaspoon of vanilla (for topping).
# Instructions:
01 -
Chill pie dough for at least two hours, then roll into a 12-inch round. Fit it into a 9-inch pie dish, crimp the edges, and refrigerate for 30 minutes.
02 -
Place parchment and pie weights on the crust and bake at 375°F for 15-16 minutes. Take the weights off, pierce the bottom, and bake another 14-15 minutes till golden.
03 -
In a bowl, whisk together the brown sugar, cornstarch, milk, and egg yolks until smooth.
04 -
Heat granulated sugar with water in a pan until it turns amber. Gradually stir in the heavy cream.
05 -
Pour the brown sugar mixture into the caramel and whisk as it cooks. Heat until it thickens and hits 195-200°F.
06 -
Take the pan off the heat and mix in butter, salt, bourbon, and vanilla. Let it rest for five minutes, then spread it evenly in the crust.
07 -
Place the pie in the fridge uncovered for at least 6 hours or overnight. Cover it after 6 hours with plastic wrap.
08 -
Beat the cold heavy cream, brown sugar, and vanilla until the peaks hold their shape. Spread it over the chilled pie before slicing to serve.
# Notes:
01 -
Store it up to two days in the fridge.
02 -
Keeps well frozen for three months.
03 -
Room temperature ingredients give the best texture.
04 -
Using full-fat milk and cream is a must for proper thickening.