"For no reason in particular...which do you prefer? Cinnamon or butterscotch?" - Toriel
This recipe is adapted from lvl1-chef's recipe. It fills you with determination. It also calls for a lot of egg yolks. If you're wondering what to do with the leftover whites, you might try making omelets or almond macaroon hearts.
Be sure to use cups of butter, not buttercups.
- Preheat the oven to 350 degrees F (177 degrees C).
- Brown the butter in a small sauce pan (heat until bubbles stop and there is a nutty aroma).
- Heat milk and heavy cream on medium until the edges form bubbles.
- Heat 1/2 cup brown sugar with water on medium until the bubbles become slow and big. Reduce heat to low.
- Slowly whisk in brown butter, and then the milk/cream mixture. If there are any caramel lumps, raise heat until they are dissolved.
- In a bowl, combine remaining brown sugar with yolks, corn starch, and cinnamon.
- While whisking, stir in half the stove mixture into the bowl (this will prevent the corn starch from lumping).
- Pour everything back into the pot and raise heat to medium, stirring constantly so the eggs do not scramble.
- Stir until mixture considerably thickens, and adheres well on the back of your spoon.
- Whisk to ensure homogeneity, then pour into pie shell. (You may have a little extra left over.)
- Bake until mixture has set (about 25 minutes, then turn off the oven and leave inside for 20 minutes more).
- Let cool in the refrigerater (about 1 hour).
- Serve with whip cream (and enjoy the feeling of your HP being fully restored!).