Eddie, being the awesome friend that he is, realised that I was missing a pretty blue flame in my fairly well-stocked kitchen, and bought me a creme brulee set. (Truth be told, he might have had ulterior motives, seeing how he LOVES said dessert.)
So, being the appreciative friend that I am, I tried, for the first time, to make creme brulee. Found a recipe here. The most helpful part was the first comment, with all the tips.
Ingredients (makes 8 small servings)
8 egg yolks
4 tbs sugar (more if you like it sweeter)
1 tsp vanilla
2 cups whipping cream
sifted brown and granulated sugar to form crust
Method:
With the whisk attachment of an electric mixer, whisk together eggs, sugar and vanilla.
Heat cream until just almost boiled.
In a steady stream, whisk cream into egg mixture.
Strain into a small pitcher (I used my bodum coffee press) and let stand for a bit for the liquid to settle.
Meanwhile, preheat the oven to 375F, middle rack.
In a 9x13 pyrex dish, arrange the ramekins to fit.
Create a water bath by filling the dish with hot water halfway up around the ramekins.
Skim off the foam of the custard liquid, and throw away.
Pour the liquid into the ramekins. Try to distribute evenly.
Bake for 15-30 minutes, until just set. They will jiggle slightly like pudding/gelatin.
Remove from oven and let sit in the warm water for 15 minutes, then cover and chill for 2 hours, up to 3 days.
When ready to serve, sprinkle with sugar and torch, being careful to brown, not burn, the sugar.
Comments:
There are lots of recipes that call for twice the amount of liquid. I actually had a bit of a calculation error, but it still worked out. I liked the math: 1 egg yolk to half tbs sugar to quarter-cup cream per serving, vanilla not withstanding.
I was very impatient, and didn't wait long enough for the liquid to settle, and so my first few creme brulees were very foamy. They had these concave skins after baking--very visually unappealing. AND, it caused me to unevenly distribute the liquid, such that my most perfect-looking custard, was not quite set. (Having the least amount of foam, it had the most liquid, and therefore would've needed more time to set.)
I wonder if hand-whisking would've sufficed. The amount of foam was incredible, and seemed rather wasteful.
No picture, as it was rather blurry.
It is a good idea to have a good layer of sugar to torch. If the sugar is sparse, it's more likely to burn, rather than melt and caramelize.
Verdict:
Good! Very smooth in texture.
Saturday, October 16, 2010
Sunday, October 10, 2010
Butternut Squash Pie
I'd debated over making pumpkin pie or pumpkin cheesecake, and Cindy voted for pie. I've made this before, and quite liked it, and since pumpkins tend to be rather large, I figured I'd go with this.
Ingredients:
1 9" pie shell
1.5 cup cooked, pureed butternut squash (1 small butternut squash ~1 lb)
0.75 cup packed brown sugar
0.75 cup evaporated milk
1 tbs melted butter
1 tsp vanilla
0.25 tsp ground ginger
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0,25 tsp salt
3 eggs
2 tbs flour
Method:
To cook squash, cut in half lengthwise and place cut side down in a baking pan with a centimetre of water. Cover loosely and bake at 400F until it can be pierced with a fork, 45-55 minutes.
Puree filling ingredients together and pour into a pie shell that is on a baking sheet (this prevents spills).
Bake at 350F until set, about 45-55 minutes.
Serve with whipped cream or ice cream.
Comments:
Again no pictures, but it looks like pumpkin pie.
Let the puree cool down before making the pie filling, or you could end up with bits of cooked egg.
Verdict:
Like, but rather rich, so this recipe can serve 12.
Ingredients:
1 9" pie shell
1.5 cup cooked, pureed butternut squash (1 small butternut squash ~1 lb)
0.75 cup packed brown sugar
0.75 cup evaporated milk
1 tbs melted butter
1 tsp vanilla
0.25 tsp ground ginger
1.5 tsp ground cinnamon
0.25 tsp ground nutmeg
0,25 tsp salt
3 eggs
2 tbs flour
Method:
To cook squash, cut in half lengthwise and place cut side down in a baking pan with a centimetre of water. Cover loosely and bake at 400F until it can be pierced with a fork, 45-55 minutes.
Puree filling ingredients together and pour into a pie shell that is on a baking sheet (this prevents spills).
Bake at 350F until set, about 45-55 minutes.
Serve with whipped cream or ice cream.
Comments:
Again no pictures, but it looks like pumpkin pie.
Let the puree cool down before making the pie filling, or you could end up with bits of cooked egg.
Verdict:
Like, but rather rich, so this recipe can serve 12.
Balsamic Roast Veggies
I'm usually really lacksadaisical about making veggies. As far as I'm concerned, Chinese stuff just needs to be flash-boiled and drizzled with oyster sauce, and other veggies just need to be steamed with a bit of Mrs. Dash.
For Thanksgiving, however, I thought I'd spare my friends, who always have to eat the same things when they're over, especially if it's Western food.
This recipe really is just for reference.
Ingredients:
6 plum tomatoes, quartered
1 zucchini, sliced into thick half-moons
1 yellow bell pepper, sliced
1 red onion, cut into half-wedges
1 eggplant, quartered lengthwise, and then thickly sliced
4 carrots (small-medium), cut into 1" pieces
olive oil
balsamic vinegar
dried parsley
salt
pepper
Method:
Cook carrots in water until they can be pierced with a fork.
Preheat oven to 375F.
In a large baking dish, pour enough olive oil to coat the veggies.
Add balsamic vinegar, parsley, salt and pepper to taste.
Add veggies and toss to coat.
Cover and bake for 30 minutes.
Stir the veggies and bake another 15 minutes, or to desired tenderness.
Comments:
I am not sure if onions add flavour. I might try next time without the onion, because I found that a lot was thrown out.
The picture to go with this would've been really pretty, but alas, we didn't take any.
Verdict:
You practically can't go wrong with balsamic.
For Thanksgiving, however, I thought I'd spare my friends, who always have to eat the same things when they're over, especially if it's Western food.
This recipe really is just for reference.
Ingredients:
6 plum tomatoes, quartered
1 zucchini, sliced into thick half-moons
1 yellow bell pepper, sliced
1 red onion, cut into half-wedges
1 eggplant, quartered lengthwise, and then thickly sliced
4 carrots (small-medium), cut into 1" pieces
olive oil
balsamic vinegar
dried parsley
salt
pepper
Method:
Cook carrots in water until they can be pierced with a fork.
Preheat oven to 375F.
In a large baking dish, pour enough olive oil to coat the veggies.
Add balsamic vinegar, parsley, salt and pepper to taste.
Add veggies and toss to coat.
Cover and bake for 30 minutes.
Stir the veggies and bake another 15 minutes, or to desired tenderness.
Comments:
I am not sure if onions add flavour. I might try next time without the onion, because I found that a lot was thrown out.
The picture to go with this would've been really pretty, but alas, we didn't take any.
Verdict:
You practically can't go wrong with balsamic.
Wednesday, October 6, 2010
Corn Bread
Some time ago, I made cornbread to go with pulled pork and mentioned that it was too dry, to the point where if I inhaled through my nose with it in my mouth, bits would end up in the wrong pipe.
This time, there is cream-style corn involved. Should be more moist. The original recipe is here. I only cut down on the sugar and salt.
Ingredients:
1 cup corn meal
0.5 cup flour
2 tbs sugar
2 tsp baking powder
0.25 tsp salt
0.25 cup butter, melted
1 egg, lightly beaten with a fork
0.75 cups (about half a 400mL can) cream style corn
Method:
Preheat oven to 400F, middle rack.
Whisk together dry ingredients in a bowl.
Add wet ingredients and mix until just blended.
Transfer to a greased 8" square pan and bake until toothpick comes clean, about 17-20 minutes.
Cool, cut and serve!
Verdict:
I definitely like this better than my other batch. The sides were crispy, and corn kernels provides some interest. The flavour is stubtle.
We had this with chili, and it was only ok. I liked the chili and cornbread separately. The chili was a matter of browning beef, and throwing it, along with a giant can of kidney beans, about half a bag of frozen veggie mix, a jar of pasta sauce, and a diced onion into the slow cooker. Seasonings were thyme, basil, cayenne pepper, salt and pepper, all to taste. High power for 6 hours, and all was good to go. Should freeze well. (I am going to make great use of our new chest freezer ^^)
This time, there is cream-style corn involved. Should be more moist. The original recipe is here. I only cut down on the sugar and salt.
Ingredients:
1 cup corn meal
0.5 cup flour
2 tbs sugar
2 tsp baking powder
0.25 tsp salt
0.25 cup butter, melted
1 egg, lightly beaten with a fork
0.75 cups (about half a 400mL can) cream style corn
Method:
Preheat oven to 400F, middle rack.
Whisk together dry ingredients in a bowl.
Add wet ingredients and mix until just blended.
Transfer to a greased 8" square pan and bake until toothpick comes clean, about 17-20 minutes.
Cool, cut and serve!
Verdict:
I definitely like this better than my other batch. The sides were crispy, and corn kernels provides some interest. The flavour is stubtle.
We had this with chili, and it was only ok. I liked the chili and cornbread separately. The chili was a matter of browning beef, and throwing it, along with a giant can of kidney beans, about half a bag of frozen veggie mix, a jar of pasta sauce, and a diced onion into the slow cooker. Seasonings were thyme, basil, cayenne pepper, salt and pepper, all to taste. High power for 6 hours, and all was good to go. Should freeze well. (I am going to make great use of our new chest freezer ^^)
Sunday, September 26, 2010
Daikon and Carrot Pickles
I LOVE this stuff! Conveniently found a recipe here.
Ingredients:
Daikon, cut however you like
Carrots, cut however you like
2 parts water
1 part white vinegar
1 part sugar
salt
Method:
Over low heat, mix water, vinegar, sugar and salt until dissolved.
Place veggies in a glass container with a cover.
Pour liquid over veggies.
Refridgerate overnight.
Enjoy!
Comments:
Make as much liquid as you need to cover the veggies. It is best to submerge the veggies to get the best pickling action. Use a bowl on top of a dish if you need to weigh it down.
Verdict:
LOVE IT!
Ingredients:
Daikon, cut however you like
Carrots, cut however you like
2 parts water
1 part white vinegar
1 part sugar
salt
Method:
Over low heat, mix water, vinegar, sugar and salt until dissolved.
Place veggies in a glass container with a cover.
Pour liquid over veggies.
Refridgerate overnight.
Enjoy!
Comments:
Make as much liquid as you need to cover the veggies. It is best to submerge the veggies to get the best pickling action. Use a bowl on top of a dish if you need to weigh it down.
Verdict:
LOVE IT!
Nem Nuong (Grilled Pork Patty)
Something about Vietnamese-style meat appeals to me, and this is one of my faves. I suspect it's the sweetness. When you go out to eat, these are sometimes listed as "pork hash", and are most noticeable as the hot-pink slabs of apparently ground meat. Sounds suspect, looks weird, but tastes great. Wandering Chopsticks has a great blog, and here's the recipe.
Ingredients (makes a lot):
3 lbs lean ground pork
1 medium onion, pureed, but not liquefied
6-10 cloves of garlic, minced.
3 tbs sugar
3 tbs nuoc mam (fish sauce)
2 tsp salt
2 tsp ground black pepper.
Method:
Mix the ingredients together.
Take a tiny piece and cook it in the microwave for a taste test. Add seasonings accordingly.
Take a handful of the mixture, between the size of a golf ball and tennis ball and roll it into a ball.
Toss it back and forth between your hands to force out air pockets.
Flatten into a patty and set aside.
This should make 12-14 patties.
Grill on both sides until cooked.
Comments:
If you use regular ground pork, you can probably forgo the onion. It is used for moisture, which keeps the end product from becoming too tough. I personally like the added flavour.
Honey makes a nice substitute for the sugar, lending a different taste.
I found it easier to stack the patties on top of each other with saran wrap to separate the layers.
You could make the patties any size. I was just too lazy to make them smaller.
I wasn't sure how long it would take to cook, but the barbeque was around 175C. I put the patties on the grill, closed the lid, turned the heat down to medium-high and checked periodically. When it looked like half of it was cooked (judging by a side profile), I flipped them over and cooked for roughly the same amount of time.
The picture was taken as I was packing away leftovers. We had sliced them, and it served 2 purposes: to check that they were all cooked properly, and to make it easier to eat. (We were wrapping them up in rice paper)
I probably used more sugar, but use the taste test.
Verdict:
Yum!
Ingredients (makes a lot):
3 lbs lean ground pork
1 medium onion, pureed, but not liquefied
6-10 cloves of garlic, minced.
3 tbs sugar
3 tbs nuoc mam (fish sauce)
2 tsp salt
2 tsp ground black pepper.
Method:
Mix the ingredients together.
Take a tiny piece and cook it in the microwave for a taste test. Add seasonings accordingly.
Take a handful of the mixture, between the size of a golf ball and tennis ball and roll it into a ball.
Toss it back and forth between your hands to force out air pockets.
Flatten into a patty and set aside.
This should make 12-14 patties.
Grill on both sides until cooked.
Comments:
If you use regular ground pork, you can probably forgo the onion. It is used for moisture, which keeps the end product from becoming too tough. I personally like the added flavour.
Honey makes a nice substitute for the sugar, lending a different taste.
I found it easier to stack the patties on top of each other with saran wrap to separate the layers.
You could make the patties any size. I was just too lazy to make them smaller.
I wasn't sure how long it would take to cook, but the barbeque was around 175C. I put the patties on the grill, closed the lid, turned the heat down to medium-high and checked periodically. When it looked like half of it was cooked (judging by a side profile), I flipped them over and cooked for roughly the same amount of time.
The picture was taken as I was packing away leftovers. We had sliced them, and it served 2 purposes: to check that they were all cooked properly, and to make it easier to eat. (We were wrapping them up in rice paper)
I probably used more sugar, but use the taste test.
Verdict:
Yum!
Vermicelli with Green Onion Oil
Vermicelli is a staple of Vietnamese cuisine. The addition of green onion oil really kicks it up a notch. You have no idea how difficult is was to track down a recipe. Most of them were for the deep fried onions, where the point is to turn the onions brown, and those are only good for soup-based noodles. Granted, I could've figured it out eventually, but this recipe made it much easier.
Ingredients:
1 pkg noodles
0.25 cup vegetable oil
4 springs green onions, chopped
0.5 tsp salt
Method:
Heat oil in a sauce pan on high until hot.
Add onions and salt. Be careful of splatter.
Cook onions until fragrant. The onions shouldn't brown. Stir to keep salt from burning on the bottom (although admittedly, the crusty bit is very tasty.)
Remove from heat and let cool.
Meanwhile, boil up some water.
Put in noodles, turn heat down to medium and cook until al dente.
Rinse with cold water and drain well.
Place a serving of noodles into a bowl and drizzle sparingly with oil.
Enjoy with the main dish.
Comments:
The measurements are approximate. I probably used more of everything.
Be careful with taste testing the oil. It is hot.
The cold rinse washes away excess starch and prevents the noodles from clumping.
Use an oil that doesn't have a strong taste. Olive oil would not be appropriate as it would likely overshadow the onion.
The oil will keep for a bit if you don't use it all.
Verdict:
Love!
Ingredients:
1 pkg noodles
0.25 cup vegetable oil
4 springs green onions, chopped
0.5 tsp salt
Method:
Heat oil in a sauce pan on high until hot.
Add onions and salt. Be careful of splatter.
Cook onions until fragrant. The onions shouldn't brown. Stir to keep salt from burning on the bottom (although admittedly, the crusty bit is very tasty.)
Remove from heat and let cool.
Meanwhile, boil up some water.
Put in noodles, turn heat down to medium and cook until al dente.
Rinse with cold water and drain well.
Place a serving of noodles into a bowl and drizzle sparingly with oil.
Enjoy with the main dish.
Comments:
The measurements are approximate. I probably used more of everything.
Be careful with taste testing the oil. It is hot.
The cold rinse washes away excess starch and prevents the noodles from clumping.
Use an oil that doesn't have a strong taste. Olive oil would not be appropriate as it would likely overshadow the onion.
The oil will keep for a bit if you don't use it all.
Verdict:
Love!
Vietnamese Grilled Beef
I have to say that when it comes to grilled meat, nothing beats the flavours of Southeast Asia. Since my mother is terrible with recipes and explaining things to me in general, I had to turn to the net and found this.
Ingredients (all measurements approximate):
2 lbs sirloin tip, partially frozen for easier slicing.
2 stalks green onions, minced/thinly sliced
3 cloves garlic, minced
2 tbs sugar
3 tbs fish sauce
Method:
Slice the beef against the grain, about 2mm thickness if you can manage. 5mm is probably more realistic.
Using a meat pounder, pound meat to thin and tenderize it. Be careful not to beat it to the point that it breaks apart.
In a bowl, mix together onions, garlic, sugar and fish sauce.
Eyeball the sauce with the amount of meat to ensure you have enough sauce to coat the meat slices. Adjust accordingly.
Coat each slice of meat in sauce and place in a bowl. If you have extra sauce, pour it in.
Cover and let stand for 30 minutes at room temperature.
If using wooden skewers, soak about 12 long ones in water for 30 minutes, to prevent burning.
Thread meat onto skewers and grill until cooked (~8 minutes), turning once.
Serve with vermicelli/rice.
Comments:
The recipe that I saw had oil brushed on the meat. We didn't, because that would've kicked up flames and caused excess charring. If that's your thing, then by all means.
Cutting against the grain helps for easier chewing, since the meat is more likely to come apart. Super important if you don't want to look like a cow, or choke on meat that won't sever.
Be careful not to overload the skewers. Folding makes it difficult to cook the meat evenly.
Holy F! The skewers were hot!
The picture's crummy. I took it as I was putting away leftovers.
Verdict:
Thumbs up!
Ingredients (all measurements approximate):
2 lbs sirloin tip, partially frozen for easier slicing.
2 stalks green onions, minced/thinly sliced
3 cloves garlic, minced
2 tbs sugar
3 tbs fish sauce
Method:
Slice the beef against the grain, about 2mm thickness if you can manage. 5mm is probably more realistic.
Using a meat pounder, pound meat to thin and tenderize it. Be careful not to beat it to the point that it breaks apart.
In a bowl, mix together onions, garlic, sugar and fish sauce.
Eyeball the sauce with the amount of meat to ensure you have enough sauce to coat the meat slices. Adjust accordingly.
Coat each slice of meat in sauce and place in a bowl. If you have extra sauce, pour it in.
Cover and let stand for 30 minutes at room temperature.
If using wooden skewers, soak about 12 long ones in water for 30 minutes, to prevent burning.
Thread meat onto skewers and grill until cooked (~8 minutes), turning once.
Serve with vermicelli/rice.
Comments:
The recipe that I saw had oil brushed on the meat. We didn't, because that would've kicked up flames and caused excess charring. If that's your thing, then by all means.
Cutting against the grain helps for easier chewing, since the meat is more likely to come apart. Super important if you don't want to look like a cow, or choke on meat that won't sever.
Be careful not to overload the skewers. Folding makes it difficult to cook the meat evenly.
Holy F! The skewers were hot!
The picture's crummy. I took it as I was putting away leftovers.
Verdict:
Thumbs up!
Mango Cheesecake
I was debating what to make for dessert for Vietnamese/ a friend's birthday gathering, and decided to go with cheesecake. With frozen mango chunks sitting in my freezer and taking up precious space (we've got many pounds of raw dog food in there for Chester), the internet came to my rescue for this fairly simple, if time-consuming recipe.
This needs to be made a day in advance, and it takes a good three hours from start to putting it in the fridge. I made the mistake of starting at at 10, and didn't get to bed till 1.
Ingredients:
Crust:
1.5 cups honey graham cracker crumbs
6 tbs unsalted butter
Filling:
2 cups mango puree
3 (8oz) packages cream cheese, room temperature
1 cup sugar
2 tsp vanilla extract
4 large eggs
Serve with whipped cream and mango puree.
Method:
Crust:
Preheat oven to 325F.
Lightly butter a 9-inch springform pan with at least 2.75" high sides.
Stir crumbs with melted butter until evenly moistened.
Press mixture onto bottom of pan.
Bake until crust is set, about 12 minutes.
Turn off oven.
Remove from oven and cool completely.
Filling:
Beat cream cheese, sugar and vanilla in a large bowls until smooth.
Add eggs one at a time, beating after each addition.
Add the mango puree and beat until well blended.
Pour into pan, over crust.
Bake at 325F for about 1h 25 minutes, until set and puffed and golden around edges (centre will move slightly when gently shaken.
Cool 1 hour.
Refridgerate uncovered overnight.
Run a small toothpick or skewer between caked and side of pan to loosen and remove pan.
Serve with whipped cream and more mango puree and enjoy!
Comments:
The flavour of the cake is quite subtle, and the mango will cause it to have a grainier texture.
Make sure the cream cheese is soft, or it will fly everywhere when you turn on the beater.
Since I used frozen mangoes, I had to add liquid to get the blender going to puree the fruit. I used mango juice/nectar, and that kept the mango taste from diluting.
I whipped cream with some hazelnut syrup, and it was a hit.
Graham crackers will crumble very easily in a ziploc bac and rolled with a rolling pin. I tried to crumble in my magic bullet, and it turned into a very fine powder (probably not advisable).
I am terrible at remembering to take photos. Gomen!
Verdict:
It's a keeper! (Just make sure you have company; it's a lot)
This needs to be made a day in advance, and it takes a good three hours from start to putting it in the fridge. I made the mistake of starting at at 10, and didn't get to bed till 1.
Ingredients:
Crust:
1.5 cups honey graham cracker crumbs
6 tbs unsalted butter
Filling:
2 cups mango puree
3 (8oz) packages cream cheese, room temperature
1 cup sugar
2 tsp vanilla extract
4 large eggs
Serve with whipped cream and mango puree.
Method:
Crust:
Preheat oven to 325F.
Lightly butter a 9-inch springform pan with at least 2.75" high sides.
Stir crumbs with melted butter until evenly moistened.
Press mixture onto bottom of pan.
Bake until crust is set, about 12 minutes.
Turn off oven.
Remove from oven and cool completely.
Filling:
Beat cream cheese, sugar and vanilla in a large bowls until smooth.
Add eggs one at a time, beating after each addition.
Add the mango puree and beat until well blended.
Pour into pan, over crust.
Bake at 325F for about 1h 25 minutes, until set and puffed and golden around edges (centre will move slightly when gently shaken.
Cool 1 hour.
Refridgerate uncovered overnight.
Run a small toothpick or skewer between caked and side of pan to loosen and remove pan.
Serve with whipped cream and more mango puree and enjoy!
Comments:
The flavour of the cake is quite subtle, and the mango will cause it to have a grainier texture.
Make sure the cream cheese is soft, or it will fly everywhere when you turn on the beater.
Since I used frozen mangoes, I had to add liquid to get the blender going to puree the fruit. I used mango juice/nectar, and that kept the mango taste from diluting.
I whipped cream with some hazelnut syrup, and it was a hit.
Graham crackers will crumble very easily in a ziploc bac and rolled with a rolling pin. I tried to crumble in my magic bullet, and it turned into a very fine powder (probably not advisable).
I am terrible at remembering to take photos. Gomen!
Verdict:
It's a keeper! (Just make sure you have company; it's a lot)
Wednesday, September 22, 2010
Apple Custard Pie
We have 3 apples here, and I was going to make an apple pie, but all the recipes I've looked at called for double the amount, plus I only had one pie crust in the freezer. I figured there's a reason for apple pies to have a top, and came across this tart recipe instead. It looked promising, and after reading the directions on the back of the box for the pie crust, I simplified the recipe.
Ingredients:
1 pie crust
Custard:
1/4 cup flour
1/3 cup sugar
2 large eggs
3/4 cup half and half cream (10-14% fat)
1/2 tsp vanilla extract
1 tbs apple brandy (optional)
Apples:
1.5 lbs apples (any firm textured apples will do)
1-4 tbs sugar
2 tbs unsalted butter
Cinnamon Sugar:
Whisk together 1 tbs sugar with 1 tsp cinnamon
Method:
Custard:
In a bowl, whisk flour and sugar together.
Mix in eggs and stir to make a smooth paste.
Do not let this mixture sit too long, as it will form a crust.
Meanwhile, in a small saucepan over medium heat, heat the cream until it just starts to boil and foams.
Remove from heat and gradually whisk into the egg mixture, stirring constantly.
Whisk in vanilla and apple brandy, if using.
Set aside while you prepare the apples.
Apples:
Peel, core and slice into 1/4 inch thick slices (5mm).
Melt 2 tbs butter in a large skillet over medium heat and stir in the sugar.
Add apples and saute until they begin to soften (~5-10 min).
Set aside.
Assemble Tart:
Preheat oven to 350F, middle rack.
Place tart on a baking sheet.
Arrange the apple wedges in circles into the shell (it's easier to start from the outer ring).
Pour the custard over the apples. You might have some leftover.
Sprinkle with cinnamon sugar.
Bake for 20-25 minutes, until custard has set.
Comments:
I cut out a few steps from the original recipe. Partially because I wasn't using a tart shell, and so sogginess is not a big deal. Also, after taking out the pie, I looked at it and decided I didn't really need to create a browned/caramelized top.
Confession: I only arranged the top outer edge nicely. The bottom layer of apples was just poured in.
Verdict:
It smells good! Will update when it's cooled.
Ingredients:
1 pie crust
Custard:
1/4 cup flour
1/3 cup sugar
2 large eggs
3/4 cup half and half cream (10-14% fat)
1/2 tsp vanilla extract
1 tbs apple brandy (optional)
Apples:
1.5 lbs apples (any firm textured apples will do)
1-4 tbs sugar
2 tbs unsalted butter
Cinnamon Sugar:
Whisk together 1 tbs sugar with 1 tsp cinnamon
Method:
Custard:
In a bowl, whisk flour and sugar together.
Mix in eggs and stir to make a smooth paste.
Do not let this mixture sit too long, as it will form a crust.
Meanwhile, in a small saucepan over medium heat, heat the cream until it just starts to boil and foams.
Remove from heat and gradually whisk into the egg mixture, stirring constantly.
Whisk in vanilla and apple brandy, if using.
Set aside while you prepare the apples.
Apples:
Peel, core and slice into 1/4 inch thick slices (5mm).
Melt 2 tbs butter in a large skillet over medium heat and stir in the sugar.
Add apples and saute until they begin to soften (~5-10 min).
Set aside.
Assemble Tart:
Preheat oven to 350F, middle rack.
Place tart on a baking sheet.
Arrange the apple wedges in circles into the shell (it's easier to start from the outer ring).
Pour the custard over the apples. You might have some leftover.
Sprinkle with cinnamon sugar.
Bake for 20-25 minutes, until custard has set.
Comments:
I cut out a few steps from the original recipe. Partially because I wasn't using a tart shell, and so sogginess is not a big deal. Also, after taking out the pie, I looked at it and decided I didn't really need to create a browned/caramelized top.
Confession: I only arranged the top outer edge nicely. The bottom layer of apples was just poured in.
Verdict:
It smells good! Will update when it's cooled.
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