Ingredients
- 5 1/2 cup packed brown sugar
- 2 tablespoon unsalted butter
- 1 cup water
- 3 cup large eggs yolks
- 3/4 cup whole milk
- 2 tablespoon all-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon blind-baked pie crust (9 to 10 inches)
Preparation
Baking Directions:
In a sauce pan, bring the brown sugar, butter, water and baking soda to a boil and simmer for 5 minutes.
Keep warm.
Meanwhile, in a 1-quart Pyrex glass, measure, whisk the egg yolks until pale yellow.
In a heavy-bottomed sauce pan, bring the milk, flour and cornstarch almost to a boil.
Temper the egg yolks by adding ¼ cup of the hot milk mixture, whisking constantly, then add another ¼ cup, then the remaining hot milk.
Add the milk-egg mixture to the brown sugar-butter mixture.
Whisk in the vanilla and salt.
Pour the mixture into the baked pie shell and refrigerate, at least 2 hours.
