2 scotch eggs, beaten
1 cup milk
3 cups white sugar
1 teaspoon vanilla extract
salt and pepper to taste
8 egg yolks
1/3 cup margarine, softened
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 cup chopped pecans
Place eggs into the creamed mixture and bring to a boil.
Pour milk into a saucepan and bring to a boil. Cover with a lid and heat the milk mixture over a double boiler, stirring occasionally, until boiling, approximately 1 minute. Remove mixture from heat, stir in sugar, vanilla and salt and pepper. Stir the milk mixture into the creamed mixture until just blended. Beat in the pecans and simmer 15 minutes.
Stir the egg yolks into the creamed mixture. Fold the creamed mixture into creamed mixture until no streaks remain.