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Full Online Book HomeLearning KitchenPies - Caramel - Caramel Custard Pie
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Pies - Caramel -  Caramel Custard Pie Post by :35442 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3312

Click below to download : Pies - Caramel - Caramel Custard Pie (Format : PDF)

Pies - Caramel - Caramel Custard Pie

one single pastry crust, your favorite recipe

1/4 cup granulated sugar
4 eggs
1 3/4 cups milk or cream
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup caramel chips OR butterscotch chips

Crust: Make your own favorite single pie crust, roll it out, and fit it into a 9-inch pie pan.

Divide the dough in half, press the more generous half into a 9-inch pie pan (being sure to bring the dough up and over the edge of the pan), and prick the dough all over. Bake the shortbread crust for 15 to 18 minutes, or until it's lightly browned. Remove it from the oven and set it aside. (Bake the remaining shortbread dough into cookies or a pie shell, and reserve for another use.)

Filling: Mix the sugar and eggs together in a bowl till well-combined. In a small saucepan or microwave, heat the cream or milk with the salt, vanilla and caramel chips. Stir until the chips have melted. Pour a little of the cream mixture into the eggs and stir well. Add the remaining cream mixture, and stir to combine.

Pour the filling into the pie shell. Bake the pie in a preheated 350°F oven for 20 minutes, until the center looks set but still wobbles, and the custard's temperature reads 160°F on an instant read thermometer. Remove the pie from the oven; don't worry, the filling will thicken more as it cools. When cool, decorate with dollops of whipped cream.
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Pies - Caramel -  Caramel Date Cream Pie Pies - Caramel - Caramel Date Cream Pie

Pies - Caramel -  Caramel Date Cream Pie
This impressive dessert is the perfect choice for a dinner party. Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth. 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk ( NOT evaporated milk ) 2/3 cup chopped dates 2/3 cup chopped pecans 2 tablespoons milk 1 cup ( 1/2 pint ) whipping cream, whipped 1 (6-ounce) package graham cracker crumb crust Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers. To caramelize Eagle® Brand

Pies - Butterscotch Old-south Butterscotch Pie Pies - Butterscotch Old-south Butterscotch Pie

Pies - Butterscotch Old-south Butterscotch Pie
Make a baked "Water-Whip" pie shell* see recipe below. 1-1/4 cups firmly packed dark brown sugar 1/4 teaspoon salt 2 tablespoons water 1/4 cup milk 4-1/2 tablespoons cornstarch 1-3/4 cups milk 3 egg yolks 2 tablespoons butter or margarine 1/2 teaspoon vanilla 1 cup heavy cream, whipped Pecan halves for garnish Mix brown sugar, salt and water in top of a double boiler. Boil over direct heat to a thick sirup (about 5 minutes.) Blend 1/4 cup milk with cornstarch. Add 1 3/4 cups milk, combine with hot sirup and cook over hot water until thick and smooth, then cook 15