Butterscotch parfait recipe
Butterscotch Parfait recipe
|70 g||brown sugar|
|250 ml||double cream or whipping cream|
|4 medium||eggs, yolks only|
|some||vanilla extract, to taste|
Melt butter in a saucepan over low heat. Stir in the sugar and cook for 1 minute.
Pour in the water and egg yolks and stir until smooth. Keep stirring until the mixture thickens.
Remove from heat and allow to cool. Whip the cream in a separate bowl and fold in once the egg, sugar and butter mixture has cooled. Add the salt and vanilla. Stir.
Freeze in a suitable container or use ice cream maker, if available.
ca. 15 min
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