Recipe for custard pie topped with fresh strawberries?!
Answers:
Crust:
3 cups flour
1/2 cup sugar
200 g butter
50 g lard (or shortening)
3 egg yolks,1 egg
enough milk to bind
1 tsp vanilla
Sift flour and sugar, then cube butter and lard into tiny cubes or even course side of 4 sided cheese grater, with just the tips of your fingers, work butter and lard into flour and sugar until it is crumbs!. Add wet mix a little at a time until it is a soft dough, but when you touch it, it is not wet!. Let rest for 1/2 hour minimum!.
Custard:
1 L 35% whipping cream
1 vanilla bean
1 cinnamon stick
8 egg yolks
1 cup sugar
In a pot, put whip cream, vanilla bean and cinnamon over high heat, as soon as it begins to boil over turn it off!. In a bowl, combine egg yolks and sugar!. Beat with a whisk to add air (about 2 mins)!. Slowly beat in the hot whip cream until all combined!. Sift through a fine-sieve to remove cinnamon, vanilla and curdled egg (it happens)!.
Roll out dough, poke small holes throughout it with a fork ("docking") and bake at 350 F until golden brown (about 20 mins depending on your oven) without anything in it ("blind baking")!. Meanwhile, in a simmer water in a pot and place a metal bowl over top!. Pour custard in bowl and keep it moving with a whisk to thicken it until crust is done (about twenty minutes)!. Pour into crust, wait until it cools and then refrigerate for about 4-5 hours or overnight!.
After you put strawberries on it, you can glaze it for a nice finish!. The glaze is 1 cup of water to 3/4 cup of sugar!. Bring to a boil, let cool and then glaze pie!.
DONE! Sounds like a lot of work, but it's really not!.Www@FoodAQ@Com
3 cups flour
1/2 cup sugar
200 g butter
50 g lard (or shortening)
3 egg yolks,1 egg
enough milk to bind
1 tsp vanilla
Sift flour and sugar, then cube butter and lard into tiny cubes or even course side of 4 sided cheese grater, with just the tips of your fingers, work butter and lard into flour and sugar until it is crumbs!. Add wet mix a little at a time until it is a soft dough, but when you touch it, it is not wet!. Let rest for 1/2 hour minimum!.
Custard:
1 L 35% whipping cream
1 vanilla bean
1 cinnamon stick
8 egg yolks
1 cup sugar
In a pot, put whip cream, vanilla bean and cinnamon over high heat, as soon as it begins to boil over turn it off!. In a bowl, combine egg yolks and sugar!. Beat with a whisk to add air (about 2 mins)!. Slowly beat in the hot whip cream until all combined!. Sift through a fine-sieve to remove cinnamon, vanilla and curdled egg (it happens)!.
Roll out dough, poke small holes throughout it with a fork ("docking") and bake at 350 F until golden brown (about 20 mins depending on your oven) without anything in it ("blind baking")!. Meanwhile, in a simmer water in a pot and place a metal bowl over top!. Pour custard in bowl and keep it moving with a whisk to thicken it until crust is done (about twenty minutes)!. Pour into crust, wait until it cools and then refrigerate for about 4-5 hours or overnight!.
After you put strawberries on it, you can glaze it for a nice finish!. The glaze is 1 cup of water to 3/4 cup of sugar!. Bring to a boil, let cool and then glaze pie!.
DONE! Sounds like a lot of work, but it's really not!.Www@FoodAQ@Com
French Custard Cream recipe can be multiplied to accommodate several pies
One 9” pie will require 3 cups of milk so this recipe is x 3
1 cup Milk
1 Egg yolk----- save the white for meringues
2 tbsp Sugar
2 tsp Cornstarch
1 tsp Vanilla
1 tbsp Unsweetened butter
In a pot--- mix milk and cornstarch and heat at medium stirring all the time!.
Mix egg yolks and sugar in a separate bowl
As the milk begins to warm, spoon about 5 tbsp warm milk mixture into egg yolks & sugar - stir
And return back into pot and keep stirring until thickened, should resemble pudding thickness!.
Do not let the mixture actually boil rapidly otherwise the milk can curdle!.
Remove pot from heat and stir in the butter and vanilla!.
Custard should still be quite thick at this point!. Let cool
Put plastic wrap on surface of custard while cooling to prevent a scum from forming!.
NEXT-- Put pie together –No baking required- just refrigerate for at least 3 hours!.
Fresh strawberries, raspberries, blackberries, blueberries or possibly other cooked fruit such as pears, peaches & plums or prepared pie fillings such as cherry, blueberry and apple can be substituted for bananas!. Remember these are sliced or spooned into bottom of baked, cooled pie pastry, then custard, and lastly Cool Whip topping or Whipped Cream topping just before serving
I use this recipe for the custard for most fresh fruit pies!.Www@FoodAQ@Com
One 9” pie will require 3 cups of milk so this recipe is x 3
1 cup Milk
1 Egg yolk----- save the white for meringues
2 tbsp Sugar
2 tsp Cornstarch
1 tsp Vanilla
1 tbsp Unsweetened butter
In a pot--- mix milk and cornstarch and heat at medium stirring all the time!.
Mix egg yolks and sugar in a separate bowl
As the milk begins to warm, spoon about 5 tbsp warm milk mixture into egg yolks & sugar - stir
And return back into pot and keep stirring until thickened, should resemble pudding thickness!.
Do not let the mixture actually boil rapidly otherwise the milk can curdle!.
Remove pot from heat and stir in the butter and vanilla!.
Custard should still be quite thick at this point!. Let cool
Put plastic wrap on surface of custard while cooling to prevent a scum from forming!.
NEXT-- Put pie together –No baking required- just refrigerate for at least 3 hours!.
Fresh strawberries, raspberries, blackberries, blueberries or possibly other cooked fruit such as pears, peaches & plums or prepared pie fillings such as cherry, blueberry and apple can be substituted for bananas!. Remember these are sliced or spooned into bottom of baked, cooled pie pastry, then custard, and lastly Cool Whip topping or Whipped Cream topping just before serving
I use this recipe for the custard for most fresh fruit pies!.Www@FoodAQ@Com
Top these with sliced berries
Custard Pie
Prep: 25 minutes
Bake: 52 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie
4 eggs
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups half-and-half, light cream, or whole milk
Directions
1!. Preheat oven to 450 degrees F!. Prepare and roll out Pastry for Single-Crust Pie!. Line a 9-inch pie plate with pastry!. Trim; crimp edge as desired!. Line pastry with a double thickness of foil!. Bake in a 450 degree oven for 8 minutes!. Remove foil!. Bake 4 to 5 minutes more or until set and dry!. Remove crust from oven; reduce the oven temperature to 350 degrees F!.
2!. Meanwhile, for filling, in a mixing bowl slightly beat eggs with a rotary beater or fork!. Stir in sugar, vanilla, salt, and nutmeg!. Gradually stir in half-and-half until mixture is thoroughly combined!.
3!. Place the partially baked pastry shell on the oven rack!. Carefully pour filling into the pastry shell!.
4!. To prevent overbrowning, cover edge of pie with foil!. Bake in a 350 degree oven for 25 minutes!. Remove foil!. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean!. Cool on a wire rack!. Serve warm (cool on wire rack for 1 hour) or chilled (refrigerate within 2 hours)!. Cover and refrigerate any remaining pie!.
Coconut Custard Pie: Prepare as above, except stir in 1/2 cup toasted coconut with the half-and-half!.
**************************************!.!.!.
Old-Fashioned Custard Pie
:
Prep: 20 min!.
Bake: 20 min!. + cooling
Ingredients:
Pastry for single- or double-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Directions:
Line 9-in!. pie plate with bottom pastry; trim to 1/2 in!. beyond edge of plate; flute edges or prepare a braided crust!. Bake at 400° for 10 minutes!.
In a large mixing bowl, beat eggs!. Add remaining ingredients; mix well!. Pour into crust!. Cover edges with foil!.
Bake for 20-25 minutes or until a knife inserted near the center comes out clean!.
Cool on a wire rack for 1 hour!. Refrigerate for at least 3 hours before serving!. Refrigerate leftovers!. Yield: 6-8 servings!.
Note: Pastry for 1 double crust is needed only if a braided crust is desired!. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water!. From the top pastry, cut 12 strips, each 1/4 in!. thick!. Using three strips at a time, braid pastry on edge of crust, attaching ends together!. press down gently!. Bake as directed on front!.
======
INGREDIENTS
1 prepared 8 inch pie crust
4 eggs
1 cup white sugar
2 tablespoons butter, melted
1 cup milk
2/3 cup evaporated milk
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium mixing bowl, beat eggs for approximately 2 minutes!. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract!. Mix well, then pour mixture into pastry shell!.
Bake in preheated oven for 45 to 60 minutes, until top is light brown!. Sprinkle with ground cinnamon!. Serve warm or chilled
-----Www@FoodAQ@Com
Custard Pie
Prep: 25 minutes
Bake: 52 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie
4 eggs
1/2 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups half-and-half, light cream, or whole milk
Directions
1!. Preheat oven to 450 degrees F!. Prepare and roll out Pastry for Single-Crust Pie!. Line a 9-inch pie plate with pastry!. Trim; crimp edge as desired!. Line pastry with a double thickness of foil!. Bake in a 450 degree oven for 8 minutes!. Remove foil!. Bake 4 to 5 minutes more or until set and dry!. Remove crust from oven; reduce the oven temperature to 350 degrees F!.
2!. Meanwhile, for filling, in a mixing bowl slightly beat eggs with a rotary beater or fork!. Stir in sugar, vanilla, salt, and nutmeg!. Gradually stir in half-and-half until mixture is thoroughly combined!.
3!. Place the partially baked pastry shell on the oven rack!. Carefully pour filling into the pastry shell!.
4!. To prevent overbrowning, cover edge of pie with foil!. Bake in a 350 degree oven for 25 minutes!. Remove foil!. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean!. Cool on a wire rack!. Serve warm (cool on wire rack for 1 hour) or chilled (refrigerate within 2 hours)!. Cover and refrigerate any remaining pie!.
Coconut Custard Pie: Prepare as above, except stir in 1/2 cup toasted coconut with the half-and-half!.
**************************************!.!.!.
Old-Fashioned Custard Pie
:
Prep: 20 min!.
Bake: 20 min!. + cooling
Ingredients:
Pastry for single- or double-crust pie (9 inches)
4 eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
Directions:
Line 9-in!. pie plate with bottom pastry; trim to 1/2 in!. beyond edge of plate; flute edges or prepare a braided crust!. Bake at 400° for 10 minutes!.
In a large mixing bowl, beat eggs!. Add remaining ingredients; mix well!. Pour into crust!. Cover edges with foil!.
Bake for 20-25 minutes or until a knife inserted near the center comes out clean!.
Cool on a wire rack for 1 hour!. Refrigerate for at least 3 hours before serving!. Refrigerate leftovers!. Yield: 6-8 servings!.
Note: Pastry for 1 double crust is needed only if a braided crust is desired!. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water!. From the top pastry, cut 12 strips, each 1/4 in!. thick!. Using three strips at a time, braid pastry on edge of crust, attaching ends together!. press down gently!. Bake as directed on front!.
======
INGREDIENTS
1 prepared 8 inch pie crust
4 eggs
1 cup white sugar
2 tablespoons butter, melted
1 cup milk
2/3 cup evaporated milk
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
In a medium mixing bowl, beat eggs for approximately 2 minutes!. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract!. Mix well, then pour mixture into pastry shell!.
Bake in preheated oven for 45 to 60 minutes, until top is light brown!. Sprinkle with ground cinnamon!. Serve warm or chilled
-----Www@FoodAQ@Com