Butterscotch Tart

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            FOOD FUNNY
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Thanks to Debra Shervo for this one:

A woman decided she wanted to take a milk bath so she ordered 20
gallons of milk from her milkman. He asked, "Why do you want all that
milk?"

"I want to take a bath in it," she replied.

"Pasteurize?" he inquired.

"No," she answered, "just up to my chin."

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            TODAY'S RECIPE
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Its origins are shrouded in mystery, but the name implies that
butterscotch originated in Scotland. Regardless of its birthplace,
this a modern Scottish classic. Many more recipes similar to this
are in EXTRA! edition #44 available at
http://www.worldwiderecipes.com/extra.htm

Butterscotch Tart

1 pastry crust for an 8-inch (20 cm) tart or pie pan
1 cup (250 ml) light brown sugar
5 Tbs (75 ml) cornstarch (cornflour)
3/4 cup (175 ml) milk
2 Tbs (30 ml) butter
1/4 tsp (1 ml) vanilla extract
2 eggs, separated
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cream of tartar

Line an 8-inch (20 cm) tart or pie pan with the pastry crust. Line
the pastry with wax paper and fill the crust with dried beans or rice.
Bake in a preheated 400F (200C) oven for 10 minutes. Remove the paper
and beans and bake an additional 5 to 10 minutes, until the crust is
light golden brown. Remove the crust from the oven and set aside.

Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.
Bring the milk to a boil in a saucepan and pour over the brown sugar
mixture, stirring to dissolve the sugar. Return the mixture to the
saucepan and bring to a boil over moderate heat, stirring constantly,
and continue to stir while the mixture boils gently for 3 minutes.
Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell. Beat the egg whites until stiff but not dry,
adding the sugar and cream of tartar a little at a time as you beat.
Mound the egg whites on top of the butterscotch filling and bake in a
preheated 300F (150C) oven until the meringue is lightly browned,
about 30 minutes. Serve warm, chilled, or at room temperature. Makes
one 8-inch (20 cm) pie to serve 6 to 8.
Received on Fri Oct 15 13:43:41 2004