Ingredients:
1. All-purpose flour …………………………………… to flour the surface
2. Pie dough
3. Vanilla bean or vanilla essence
4. Whole milk ……………………………………………. 2 cups
5. Heavy cream………………………………………….. 1 cup
6. Unsalted butter……………………………………. ½ stick or 4 tablespoons
7. dark brown sugar………………………………… ¾ cup
8. egg yolks………………………………………………. 9
9. cornstarch…………………………………………… 3 tablespoons
Method of preparation:
1. Preheat the oven to 350°F. Put a rack in the middle of the oven.
2. Flour the work surface or area where you can knead and roll the pie dough.
3. Now roll the pie dough into a medium round which should be approximately 12 inches large and quarter inch thick.
4. Now take a 9 inch pie plate and arrange the dough in it. Trim off the excess and pierce some holes with a fork all over the pie dough.
5. Now keep a parchment paper on the pie plate and keep some weight on the dough. Use dried beans or pie weights.
6. Keep the pie plate in the oven until the crust is almost set or starts to set which takes about 15 minutes. Now remove the weights from the pie plate and the parchment paper.
7. Bake the pie crust again until it is dry and golden brown which takes about 10 to 15 minutes.
8. If you use vanilla bean then split the ben lengthwise, scope the seeds and reserve the seeds and the pod. If you use vanilla extract then take 2 to 3 drops.
9. Mix the vanilla seeds and pod or the extract with milk and cream in a saucepan. Bring the mixture to simmer on a medium high heat.
10. Remove from the heat and keep it aside.
11. Now, take a large saucepan and melt some butter and add brown sugar. Stir and combine both the ingredients and cook them by stirring till the mixture starts to bubble, about 5 minutes.
12. Remove the vanilla pod from milk and cream mixture.
13. Take a large bowl and whisk ¼ cup brown sugar along with egg yolks and cornstarch. Blend well for 3 minutes.
14. While whisking pour the 1/3rd of milk and cream mixture into the egg yolk mixture and combine well. Add the remaining mixture and place the pan on a medium low heat.
15. Cook by constantly stirring until the mixture coats the back of the spoon, about 10 minutes. Keep the mixture aside and let it cool.
16. Now, pour the mixture it the baked pie crust and bake the pie and egg mixture until the edges of the mixture set, but the middle portion is still jiggling, which takes about 30 minutes.
17. Remove the pie and cool it down on a rack for 2 hours. Serve cold or at room temperature.
1. All-purpose flour …………………………………… to flour the surface
2. Pie dough
3. Vanilla bean or vanilla essence
4. Whole milk ……………………………………………. 2 cups
5. Heavy cream………………………………………….. 1 cup
6. Unsalted butter……………………………………. ½ stick or 4 tablespoons
7. dark brown sugar………………………………… ¾ cup
8. egg yolks………………………………………………. 9
9. cornstarch…………………………………………… 3 tablespoons
Method of preparation:
1. Preheat the oven to 350°F. Put a rack in the middle of the oven.
2. Flour the work surface or area where you can knead and roll the pie dough.
3. Now roll the pie dough into a medium round which should be approximately 12 inches large and quarter inch thick.
4. Now take a 9 inch pie plate and arrange the dough in it. Trim off the excess and pierce some holes with a fork all over the pie dough.
5. Now keep a parchment paper on the pie plate and keep some weight on the dough. Use dried beans or pie weights.
6. Keep the pie plate in the oven until the crust is almost set or starts to set which takes about 15 minutes. Now remove the weights from the pie plate and the parchment paper.
7. Bake the pie crust again until it is dry and golden brown which takes about 10 to 15 minutes.
8. If you use vanilla bean then split the ben lengthwise, scope the seeds and reserve the seeds and the pod. If you use vanilla extract then take 2 to 3 drops.
9. Mix the vanilla seeds and pod or the extract with milk and cream in a saucepan. Bring the mixture to simmer on a medium high heat.
10. Remove from the heat and keep it aside.
11. Now, take a large saucepan and melt some butter and add brown sugar. Stir and combine both the ingredients and cook them by stirring till the mixture starts to bubble, about 5 minutes.
12. Remove the vanilla pod from milk and cream mixture.
13. Take a large bowl and whisk ¼ cup brown sugar along with egg yolks and cornstarch. Blend well for 3 minutes.
14. While whisking pour the 1/3rd of milk and cream mixture into the egg yolk mixture and combine well. Add the remaining mixture and place the pan on a medium low heat.
15. Cook by constantly stirring until the mixture coats the back of the spoon, about 10 minutes. Keep the mixture aside and let it cool.
16. Now, pour the mixture it the baked pie crust and bake the pie and egg mixture until the edges of the mixture set, but the middle portion is still jiggling, which takes about 30 minutes.
17. Remove the pie and cool it down on a rack for 2 hours. Serve cold or at room temperature.
Great post, love this sharing so much, thank you!
ReplyDeletearron
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