Diana's Butterbeer Madness!
I have been obsessed with making butterbeer (from Harry Potter) ever since I tasted some. I know it is butterscotch and cream soda, but I wanted to make that into that amazing smoked pudding! Then, I went crazy and made pies and fudge with it too.
My butterbeer flavor is maple and butterscotch, which is oh so delicious, but I messed up the recipe and made a fabulous ice cream topping or apple dip. So, I'll share that this week.
Ingredients: 2 Cups Maple Almond creamer
2 Cups French Vanilla Creamer, divided
1 Cup Sugar, divided
Pinch salt
1/3 Cup Cornstartch
1 Large Egg
2 Egg Yolks
1 pkg (12 oz) Butterscotch chips
4 Tablespoons Butter, cut into pieces
2 teaspoons Vanilla
Get the smoker ready: Use maple pellets. Set the smoker to 180* and preheat for 15 minutes, lid closed.
Directions:
Combine 2 cups almond creamer and 1/2 cup French vanilla creamer with 1/2 cup sugar and a pinch of salt in a shallow pan. Brownie or cake pan works nicely.
Place pan on grill & smoke 35 - 40 minutes or until milk has picked up desired amount of smoke flavor.
Transfer smoked milk to a large pot and bring to a rolling boil over medium heat.
In medium bowl whisk together cornstarch and remaining 1/2 cup sugar. Whisk remaining 1 1/2 cups creamer until smooth.
Add mixture to hot milk in the pot and bring to a boil over medium heat. whisking constantly, until the sauce is thick and sticky.
In another medium bowl, whisk the whole egg with the yolks. Gradually add 1/2 of the hot milk mixture (from the stove) into the eggs until fully incorporated and the temperature of the eggs is the same as the milk.
Add egg mixture back to the remaining sauce on the stove.
Cook over medium heat whisking constantly until it comes to a boil. It should be very thick and big glops of bubbles will pop when it is boiling and ready.
In a medium heatproof bowl, put butterscotch chips, pieces of butter and vanilla. Strain sauce into the bowl using a fine mesh strainer.
Whisk sauce with chips, butter and vanilla until all chips are melted and the sauce is smooth.
Cool in the fridge for at least 2 hours (or overnight). Use to top ice cream or dip apples.