• Whatever pie shell you prefer, blind-baked (I use all-butter crust, sort of shortbread like.)

• 1-½ cups light brown sugar

• 2 Tablespoons all-purpose flour (UK: ‘Plain Flour’)

• 1-½ cups whole milk

• 3 egg yolks, beaten room temperature egg yolks

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• i used Bird’s ‘dream topping’ for garnish, but you could do whipped cream, or even heavy cream!

• 3 Tablespoons butter

Mix the sugar and the flour, and in another bowl, mix the milk with the egg yolks until it’s a uniform consistency. Add this to the sugar mixture, and whisk until combined.

Pour it into a saucepan, cook on mid heat for 15-20 minutes (based on our induction stovetop, gas may be different!), or generally until it’s sort of thick yogurt/pudding consistency. Add the vanilla, butter, and cinnamon as you remove from the heat and stir it in. If you want, you can also buy butterscotch flavouring, which will make it more forwardly butterscotch, (this recipe is quite mellow) in which case, replace the vanilla with that.

Pour it into the pastry and let it cool before putting it into the refrigerator to set for at least an hour or two, but I leave mine overnight so it’s set-through. The filling should still be squishy and not hardened or anything, but it will hold itself well enough to stay on top of its slice lol.

Cut and enjoy!