Plain Ol' Custard Pie

You should all thank my husband.  He is always requesting that I make things and then I do and then they turn out amazing and then I post them and then, and then, and then!

This is just what it says, a "plain ol' custard pie".  Simple and comforting.  At my husbands request I made it with a cookie crust the first time.  Can you say, "HURL"?  Soggy, nastiness overload!  So when I told him I would remake it the normal way, he was thrilled and asking daily when I am making it!  I had planned on making several recipes today so I threw pie crust and custard pie into the mix!

The filling will fill your pie plate to the brim.  Please use a deeper than normal one.  Also when you pour in the filling, please put the shell in the oven first and then pour because transferring that full of a pie is nothing more than a recipe for disaster!  Make sure to let this cool to room temp and chill for at least 2 hours as suggested, but longer would be even better. 

I also did not blind bake my crust.  It came out perfect, so if you want to do that you can, but I did not.  Here is the link for my amazing, pie crust.  You can use your own or buy one but they are so easy, and the flavor and wonder of it all just can't be bought!

4 eggs
2 1/2 cups warmed milk
2 tsps. vanilla extract
1/4 tsp salt
3/4 cup sugar
1 pie crust for a deep 9 inch pie pan

Preheat your oven to 400 degrees F.

Place all ingredients except pie crust (hardy har har) into a blender or food processor.  Whirl that baby until completely combined and frothy.  Set aside.  Yes, you can do this with an electric mixer or stand mixer, a blender is just so easy!

Place pie crust into a deep dish and finish the edge however you like.  Place unto a baking sheet and place into the oven.  Once it is in the oven then pour the filling in.  The filling will come to darn near the top and we don't need any accidents, do we? Pour it in and bake for 60-75  minutes.  The middle should have a WEE bit of jiggle to it.  OMG, that cracked me up, I wish I only had a WEE big of jiggle to my middle.  Regardless, when it does, remove it and let come to room temperature, then refrigerate for 2 hours minimum before cutting. 

ENJOY!!

Magic Cake

I saw this cake on YouTube.  I searched around for different recipes and the fact is, they are almost all identical.  I hear this is an old recipe from back when, but never have seen it or had it before.

I made this cake twice.  The first time I refrigerated it as instructed upon it cooling to room temperature.  The second one, I just cooled to room temperature.  Everyone loved the one I put in the fridge more.  It fell a little more than I thought it should have.  They loved the second one, but the first one was their fav.  Here is why I did it twice.  I couldn't very easily see the layers in my first cake, as every photo shows.  You could easily taste the textures of the different layers but just not see them.  Then I decided they were probably photo shopped, and just made the second, with all I had and decided it would be one I would photograph and use.   I am still not sure you can SEE all the layers but I assure you, they ARE there!

This 1 batter, 3 layer cake, has a dense layer on the bottom almost in a crust sort of fashion, then a vanilla custard layer and then the top is a light, sponge cake like cake layer. 

So long story short, this was a huge hit!  I hope it is for your family and friends as well!

You will need:
4 eggs, at room temperature and separated. (you will both the yolks and the whites)
1 tbsp. water
1/2 cup + 2 tbsp. granulated sugar
1/2 cup butter, melted
3/4 cup all purpose flour
2 cups milk, warmed slightly
3 tsp vanilla extract

Preheat your oven to 325 degrees.  In a clean bowl, with clean beaters, beat the egg whites to stiff peaks.  Set aside. In another bowl combine egg yolks, water, and sugar.  When well combined, add in vanilla, melted butter and all purpose flour. Keep beating until well combined.  Add in milk and again beat until all ingredients are mixed.  They will be a VERY liquid batter.  Now carefully fold in your egg whites.  It is OK if there are a few lumps left, just do the best you can.  Pour into a 9 inch round cake pan, (greased ) and bake for about 1 hour.  The cake should still be SLIGHTLY jiggly in the center when it is done. 

Let cool until room temperature and my suggestion is to refrigerate for a couple of hours at least, then sprinkle the top with powdered sugar!  Enjoy this magical 1 batter cake that gives you 3 layers of sweet goodness!

Creme Brulee

Hey guys!

I know that I am early on this Valentine's Day thing but I know some of you like to plan.  I will be alone on Valentine's Day this year.  So nothing to really plan. (gimme some awwwwwww's)

In case some of you do not know what creme brulee is...  It is a custard dessert, made in individual servings and when it has baked and chilled, then brought out to room temp, it is topped with sugar (I prefer flavored or just plain white granulated) and using a torch you heat the sugar until it turns brown, not burns, and creates a shell on top.  It is hard and crispy, but not hard to eat because it is so thin.  It is heaven.  Pure heaven.  Well, if you ask me anyway.  This recipe is from my beloved Better Homes and Gardens cookbook.  It is really pretty much the going recipe however. 

Regardless, this dessert makes an appearance every Valentine's Day.  I make it a few other random times of the year but always on Valentines Day.  It is a completely sexy dessert, you know you can just picture a commerical with someone eating a bit reeeaaaaaaaallllyyyy slooowwwww.  Yea it is that kind of dessert.  Creamy custardy (is that a word?), inside and a hard and crunchy sugar shell on top! YUM!!  This can really be flavored any way you want.  Vanilla is traditional, but how about orange zest, or rum, or Grand Marnier, coconut, amaretto......the options are endless, (I just don't recommend Mad Dog)

Here is what you will need:
4 ramekins (oven proof!)
1 3/4 cups heavy cream (can use half and half)
5 egg yolks lightly beaten
1/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/4 cup granulated sugar (reserve for the tops)



Preheat your oven to 325 degrees.  In a small heavy saucepan heat cream over medium heat until just bubbly.  Remove from heat and set aside. 

In a seperate bowl combine egg yolks, 1/3 cup sugar, vanilla and salt.  Whisk until just combined.  Slowly whisk hot liquid into mixture.  Divide into 4 ramekins (6 oz).  Place into a 9x13 baking dish and then fill the dish with boiling water until it comes up the ramekins half way. 

Bake 30-40 minutes or until a knife inserted comes out clean.  The centers will still be jiggly!! Remove from water bath and put them on a cooling rack until they come to room temp, then cover and chill for 1-8 hours. 

Let stand at room temp for 20 minutes before serving.  Sprinkle sugar on top and using a small kitchen torch, heat the sugar until it turns brown.  DO NOT BURN it, just caramelize it! Let it cool and eat!

I hope you enjoy this as much as we do.  It is so easy to make at home, just do it!!!

 

Your "creme brulee is bringing sexy back"chefwannabe

Vanilla Slice

Hey mates!!  It's finally Wednesday, the week is half over. WOOHOO!

This blog post is so fun for me.  You know I spend a lot of time recreating my favorite dishes, dishes that my mom made.....pretty good, but I make better, and things I eat out that I want to make at home and some things, are just my husbands middle of the night brain children.  THIS recipe though, if it turned out was going to make someone very happy! Let me explain....

There is a new officer at my husbands job, who my husband thinks it a really great guy.  He is from Australia and has lived in the states for a few years.  Of course my husband was telling him how madly in love I am with pavlova and he mentioned his favorite dessert was "Vanilla Slice" and how I should try to make it.  He also said it was like this iconic Australian dessert and I was devastated!  What about my heavenly PAVLOVA?!!?  Anyway, he said he hadn't had it for years and being the kind, loving, generous woman I am (shut up, I AM) I took that on as a challenge. 

I was presented with a few obstacles with this however. When I looked up the recipe, it seemed rather easy except for this whole "thickened cream" issue.  I know about thickened cream because of a YouTube channel I watch (holla, David) and he is from Australia.  I did a little research and watched back an old video or 2 and felt it was OK to go with just heavy cream since I can not purchase thickened cream here.  Also I could not find custard powder, BUT, by way of my faithful foodie readers, I learned I could make it myself.  Thank God for them, because I obviously forgot how to use Google!  Thanks guys, really!  So I had to tweak this recipe a bit, I also put the ingredients into American terms, even though you could likely figure it out, some might not and I just wanted it to be clear.  This is one recipe I would measure everything out first and have it ready to go.  This custard moves so fast you won't have time to stop whisking so measure it all out and get your head in the game! 

This will come out with a beautiful top and bottom "crust" and a thick, firm custard center.  This isn't an overly sweet dessert, however, it is pure vanilla perfection!

Without further adieu let's get on with this Australian classic!  Glad you liked it Steve and I appreciate the feedback!!  (I adjusted the recipe to reflect it)

Here is what you will need for your Vanilla Slice:
1 box of puff pastry (there should be 2 sheets in one box, you need 2 sheets
1 cup milk
1 vanilla bean (optional) if you don't use a vanilla bean you will need 1 tbsp vanilla extract
1 cup + 2 HEAPING T's cornstarch
1 cup granulated sugar
3 cups HEAVY cream
3 1/2 tbsp butter
3 egg yolks
powdered sugar for dusting

Thaw your puff pastry in the refrigerator.  When it is thawed, unfold each and put on a parchment lined cookie sheet.  Bake at 410 F for 8-10 minutes.  Remove and set aside to cool. 

In a small saucepan slowly heat up your milk, if you are using a vanilla bean split it in half and add it in while the milk is cold, so it warms up together and infuses vanilla into the milk.  Do not do this on high, heat it up slowly for the most flavor and the least chance of scalding or burning!  When it is done set it aside to cool for 10 minutes.  (NOTE: if you are using vanilla extract do NOT add it to the milk, you will add it later)

In a medium pot combine, cornstarch, sugar, and the milk you heated.  If you used a vanilla bean strain it first.  Add in heavy cream and bring back up to a boil, whisking constantly.  Did you hear that?  CONSTANTLY.  This puppy will go from nothing to fried in a New York minute!  When it is thickened, add in egg yolks one at a time whisking like a banchee!  Then add in butter and vanilla. 

Place a strip of parchment or foil into the bottom of a 9x9 square baking dish.  You want it long so you can lift the slice out when it is done for cutting and serving.  Place one of your puff pastry sheets firmly into the bottom.  You will likely need to trim it, but you want it to fit perfectly down into the bottom of the dish.  Add your custard mixture on top and smooth out evenly.

Then trim the second puff pastry sheet and place firmly on top.  Give it a little push down.  Cover tightly and refrigerate overnight!

Dust heavily with powdered sugar before serving!

This is so light and refreshing!  You will love it!  Make sure to let it sit overnight, that is important!!!  Plan ahead!

G'day!

Your "channeling her inner Aussie"chefwannabe