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Butterscotch Parfait

Cool creamy desserts are always in fashion.

1/2 cup brown sugar, firmly packed
3 tablespoons butter
1/2 cup hot water
2 egg yolks (preferably pasteurized)
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 teaspoon salt

Place brown sugar and butter in a skillet over low heat. Stir constantly until sugar is completely melted. Now stir in hot water and boil for 4 minutes.

Beat egg yolks thoroughly; then beat in hot syrup in a thin steady stream. Cook over boiling water until mixture is thick enough to coat a spoon. Cool.

Whip cream until it holds a shape, add vanilla and salt. Gently stir in cool egg-yolk mixture and spoon into 6 parfait glasses. Freeze until firm. Serves 6.

McCall's Magazine, tested by Marlene Peternel Parrish

Thursday, March 08, 2001



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