Butterscotch Pecan Filling |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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this recipe makes 2 cups..enough put between a 3 layer cake... this recipe is used in the Irish Cream Cake...it is from Southern Living, JANUARY 2003 Ingredients:
1/2 cup firmly packed domino brown sugar |
2 tablespoons butter |
1 cup milk, divided |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
2 large eggs, lightly beaten |
1/4 cup chopped pecans, toasted |
1/2 teaspoon vanilla extract |
Directions:
1. Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
2. Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.
3. Southern Living, JANUARY 2003
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