Poor, neglected and rejected cauliflower - steamed or boiled into tasteless mush that no amount of cheese sauce can rescue. Is it any wonder so many people are cauliflower haters. This recipe is pure magic. Roasted at a high temperature caramelized florets of cauliflower becomes intensely sweet nutty morsels that are highly addictive, and incredibly versatile. Blistered cauliflower as a side dish shines. Add it to a salad – bravo! Toss it with pasta – bellissimo!
It is really quite wonderful how simply nursery food, like custard, can be transformed into the most delicious of desserts – FLAPPER PIE. This recipe is my mother-in-law’s recipe and has been made and served at hundreds of suppers. It has few ingredients and it is really easy to make. FLAPPER PIE is a Canadian prairie favorite. I have no idea where the name came from – perhaps because it is so easy to make one doesn’t get into a flap.
CUSTARD PIE or FLAPPER PIE … MY MOTHER-IN-LAW’S RECIPE … MAKES A WONDERFUL TREAT.
This pie should be eaten the day it is made, as custard does weep when it is stored in the refrigerator. But weeping or not it is still good the next day.
Make your graham crumb crust using the recipe on the back of the box. Make lots, at least a recipe and half. Take out about ¼ cup of the crumbs and press the rest into a glass pie plate. Use the bottom of a tumbler to press the crumbs firmly into place. Build the sides up nice and high so your custard doesn’t spill over.
For the Custard
3 cups whole milk
¾ cup sugar
4½ tbsp corn starch dissolved in a little of the cold milk from the 3 cups
pinch of salt
3 eggs separated
4½ additional tbsp sugar for the egg whites
1½ tbsp butter
1½ tsp vanilla
Preheat your oven at 375°F. Whisk the egg yolks in a small bowl. Set aside.
Heat the milk in a large saucepan. Add the sugar, a pinch of salt, and whisk until dissolved. Slowly add the corn starch/milk mixture and continue to whisk until the mixture (over medium heat) starts to thicken. Whisk for a few minutes more to cook the corn starch. Now whisk in the egg yolks and continue to whisk until the mixture becomes very thicken. This should just take 2-3 minutes. Watch you don’t have the heat to high or you’ll burn your custard. Take it off the heat and whisk in the butter and vanilla. Now pour this into your crumb pie shell.
In your stand mix add the egg whites and whisk until foamy. Slowly add the sugar and tablespoon or so at a time. Whisk the egg whites until stiff and glossy.
Spread the whipped egg whites over the custard making sure they cover ALL the custard right to the edges. Sprinkle the ¼ cup of crumbs over the top.
Pop the pie onto the centre rack in your oven, in the middle of the rack. Bake at 375°F for 12 to 15 minutes until the top is a lovely golden brown. Cool at room temperature and then pop in the refrigerator for a while to set the custard. This pie should be eaten the day it is made, as custard does weep when it is stored in the refrigerator. But weeping or not it is still good the next day.
You don’t have to wait to have your floors redone to make this pie. Make it tonight for someone you love.
It is pure alchemy. How could such simple ingredients – eggs, milk, cream, sugar – bring grown men to their knees. This recipe for crème brûlée was always on the menu at our restaurant, Roxy’s Bistro. We made it five days a week for seven years. Do the math. Repetition makes perfect, and I perfected this recipe so it is right every time. This recipe is perfect for six generous servings, but if you are having a large dinner party it doubles beautifully and serves twelve.
This dessert made with a rich creme anglaise (custard sauce) and topped with burnt sugar, can be made up to two days ahead of time.
1½ cups whipping cream
½ cup cream milk (coffee/cream)
2 egg yolks
2 whole eggs
⅓ cup sugar
1 tsp. vanilla
Brown sugar for topping.
If you have time to do this ahead spread two cups of brown sugar on a large dinner plate. Leave to dry on the kitchen counter for a few days. Eliminating moisture from the brown sugar makes your burnt sugar topping crisper.
Preheat oven to 350F.
Set out six one-cup size ramekins and a pan large enough to hold them.
Heat the whipping cream and cream milk in a large saucepan, over medium heat, until very hot but NOT BOILING.
While the milk mixture is heating whisk eggs until thick in your stand mixture.
Add sugar gradually beating constantly until mixture is very thick and pale in color.
Add hot cream/milk mixture to the eggs VERY SLOWLY beating constantly and at low speed. Start by just dribbling the hot milk down the side of your bowl so you warm your eggs but don’t cook them.. Don’t whisk your egg mixture at a high speed because it becomes too foamy.
Pour the mixture back into the pan used to heat the milk/cream mixture and over low to medium heat, whisk constantly until your custard thickens and coats the back of a spoon. Be sure to push your whisk into the corners of your pan while whisking. If you are using a candy thermometer take it to just 165F. then remove it from the heat and continue whisking it for a minute or two to cool.
Whisk in your vanilla or other such flavourings as rum, kirsch, cognac, orange liqueur, or espresso.
Pour your custard into the ramekins and set them in the pan.
Put the pan in the centre of your oven and pour in boiling water to reach about half way up the sides of the ramekins.
Bake uncovered in a 350F oven for 35 minutes. The edges should be firm and the centre slightly wobbly.
Cool then chill in the refrigerator for several hours until set. You can make this up to two days ahead of time stored in the refrigerator tightly covered with plastic wrap.
A couple of hours before you wish to serve your creme brulee preheat your broiler.
Generously sprinkle each of the custards with the brown sugar making sure there are no lumps and all the custard is covered.
Set your rack so your custards are a good two inches below your broiler. If they are too close only the top layer of sugar will caramelize. You can then return the ramekins to the refrigerator until serving time, or serve them immediately. I prefer to serve them right away so the custard is slightly warm and burnt sugar crust has is beautifully brittle.
Whisk until very hot BUT NOT BOILING
Take to 165F or until the sauce thickens enough to coat the spoon with a light, creamy layer.
Set pan in oven and pour in boiling water about half way up the ramekins.
This recipe differs slightly from most crème brûlée recipes. I use both whole eggs and egg yolks. The custard is cooked before it is put in the ramekins. You don’t have to skim off foam. The custard does not have to be strained. The results – perfect custard every time.
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