servings: makes 2 7'' pies
egg custard pie is one of my favorite pie while we were still in cebu. i alsways but a piece every time i see one in a bakeshop near our house. it's like leche flan in a pie, it's fragrant, sweet and yummy. i was searching the net and found this egg custard pie recipe. then i decided to try. i even bought 2 smaller removable bottom pie pan so that i would be able to make 2 pies at the same time.
however, sad to say and i hate to admit that it was a failure. :( as soon as i finished making the sugar syrup, i immediately add it to the custard mixture. what happened?... the sugar syrup bubbled and crysralized. huhuhu... i was scared that if i let it cool, it would be hard to handle. poor me... tsk... tsk... tsk... :((. but still, ''sayang'', i continued. i tried to melt the crytalized sugar and add it again to the custard mixture. then i poured over one of the pie crust i prepared. i decided to make just one.
but what should i do with the other pie crust? i looked for something to make for my pie crust in the refrigerator. luckily, i found this canned sliced pineapple. i thought of making pineapple pie. but again i didn't have extra dough to cover my pie. that's when i decided to make streusel topping for my pineapple pie. hahaha... i don't know if it will be a kitchen disaster. i have to continue.
after the egg custard pie was baked, it looked good but will it taste good, too? that's the question. i waited until it's not hot anymore, at room temperature already. then placed it in the refrigerator for a few hours... long wait really. then when the wait is over, i sliced and tasted. toinks... not the same egg custard pie in my mind. huhuhu... i can taste the egg and it's not sweet and soft. huhuhu... kim's not an egg eater so he doesn't like it. maybe next time but not soon. :(
on the other hand, my pinapple streusel pie came out real good. a thumbs up from kim and he even brought a slice to the office for his coffee break. that's good enough for me. at least it's not a total kitchen disaster. hahaha... :0
for the egg custard pie
this is the complete recipe of the egg custard pie from pinoycook.
ingredients:
for the crust:
1/3 cup butter (chilled)
1-1/2 cup all-purpose flour
1/2 tsp. of salt
about 1/4 c. of ice cold water
for the custard:
8 eggs
1 cup milk
3/4 cup white sugar
3/4 cup water
3/4 cup honey
1 tsp. vanilla extract (optional)
procedure:
place butter in a large mixing bowl and add the flour, salt and sugar. mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.
pour iced-water (water with pieces of ice in it) little by little, about a tablespoon of so at a time, while stiring the dough lightly. when the dough starts to stick together, you've poured in enough water. gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge (an hour would make it even easier to roll out).
divide the dough in half with one portion slightly larger than the other. take the larger portion and place on a sheet of baking paper. flatten slightly with your hand. place another sheet of baking paper over it and roll from the center outward with light smooth strokes until the dough is about 1/8 of an inch thick. note that the rolled dough should be larger that the pie pan.
remove the top sheet of baking paper. lift the dough by holding on to the remaining sheet of baking paper. carefully invert into the pie pan. use your fingers to make sure that the dough fits snugly into the pan. press the dough along the edges of the pan to remove the excess. if you're not using a pan with fluted edges, use kitchen shears to cut off the excess. place the pan with the prepared crust in the fridge while preparing the custard.
place the sugar and water in a small sauce pan and stir well. Boil until syrupy, about 15 minutes over medium-high heat.
beat the eggs and milk in a large mixing bowl. add the honey and the syrup and mix well. stir in the vanilla extract, if using.
take the crust out of the fridge. pour in the custard mixture. bake in a preheated 160ºC oven for 40-50 minutes or until firm. to test if the custard is firm, shake the pie dish a few times (use oven gloves!). If the center is still wiggly, bake a little longer.
when the custard is firm, turn off the oven but leave the egg pie inside for another 5-7 minutes. for some reason, this technique seems to prevent sunken centers in pies and cakes. take the egg pie out of the oven, cool to room temperature then chill for a few hours before serving.
for the pineapple streusel pie.
same ingredients for the crust.
for the filling:
2-500gm cans sliced pineapple, chopped
2 tsp. cinnamon powder
1/4 cup white sugar
for the streusel topping:
1/2 cup brown sugar
6 tbsp. all-purpose flour
1/4 cup butter (chilled)
procedure:
same procedure for the crust.
mix together the filling ingredients.
in a small bowl, mix the ingredients for the streusel topping together in a mixing bowl until the texture resembles coarse crumbs. you can either mix it using your hand, a fork, or a wire whisk.
take out the prepared crust in the refrigerator and scatter the pineapple filling inside the prepared pie crust. then add the streusel topping, filling the gaps between the fillings.
bake in a preheated 160ºC oven for 40-50 minutes. cool the cake for about an hour before slicing.
0 comments:
Post a Comment