Be careful with the difference in the amount of ingredients for this recipe vs. the Butterbeer sauce.
2 Cups Maple Almond creamer
2 Cups French Vanilla Creamer, divided
1 Cup Sugar, divided
2/3 Cup Cornstartch
2 Large Eggs
4 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.
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 until smooth. Refidgerate for at least 2 hours or overnight.
This is a good recipe to start with if you want to experiment with butterbeer banana cream pie or butterbeer apple pie. I tried those, but I'm not going to include the recipes as they did not set up as well as I'd hoped. I will do more adjusting and post those when they are perfected.