![]() Mix the eggs and sugar together with a wooden spoon. Reduce oven temperature to 130✬ (110✬ fan) mark ½. Remove beans and paper and continue baking for 5-10min until cooked through. ![]() Cover with baking beans and bake for 12-15min. Preheat oven to 200✬ (180✬ fan) mark 6 and put tin on to a baking sheet. Use to line a 23cm (9in) diameter x 4cm (1½in) deep flan tin. Roll out pastry on a lightly floured surface to a 3mm (1/8in) thickness. Shape into a disc, wrap in clingfilm and chill for 30min. Lightly beat egg yolk with 2-3tbsp ice cold water and, using a knife, stir small amounts into the flour until it starts to clump together but isn't too sticky or dry. Store any leftovers in the refrigerator for several days.Put flour into a bowl and rub in butter until it resembles breadcrumbs. When it's completely cool, refrigerate until you're ready to serve. Remove the pie from the oven, and place it on a rack to cool. The temperature of the pie at the center should be between 170☏ and 180☏. Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning. Pour the hot filling into the baked, cooled crust. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. In a separate bowl, whisk together the eggs and sugar. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface this is how you "scald" milk, if you've ever seen that technique mentioned. To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Remove the crust from the oven and cool completely while you make the filling. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. To prebake the pie crust: Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Place the pie crust in the refrigerator to chill while you preheat the oven to 375☏ with a rack set in the middle. Make an upright (rather than flat) crimp around the edge, as pictured above this will help keep the filling from sloshing out as you move the pie from counter to oven. Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Refrigerate for 30 minutes or longer this resting period allows the flour to absorb the water, making the dough easier to roll out. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing there should still be visible pieces of fat in the dough.įlatten the dough into a disk and wrap it in plastic wrap or waxed paper. Add more water if the dough isn't coming together. Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining. To make the crust: Whisk together all of the dry ingredients.Īdd the shortening, mixing until the mixture is evenly crumbly. ![]()
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