Overall a simple recipe, you will need a pie crust, custard, and fresh fruit.
Prepare your pie crust to create a small edge (you can use a tart pan, but I don't have one) and bake according to the directions. I use a pre-made crust, saves time, though some day I will master crust making!
Make your custard. I used the Doubleday Cookbook, Volume 2, Stirred Custard or Custard Sauce recipe (excellent cook book by the way).
I looked up How to Scald Milk on the Internet, as the recipe calls for scalded milk. Easy to do, heat the milk up to near boiling, 180 degrees, then let cool a bit. If you don't have a thermometer, when you begin to see bubbles along the edge, and the milk steaming, it is done.
2 cups of milk, scalded
5 tablespoons sugar
4 egg yolks, lightly beaten
1 teaspoon vanilla
Heat milk, sugar, and salt in the top of a double boiler over direct, moderate heat, stirring until sugar dissolves. A double boiler is important because the water helps dissipate the heat for even cooking. I made my own using one bigger pot for the water and a smaller one to sit on top; it's important to be sure the top pot will sit steadily on the larger pot without you holding it.
Spoon a little hot mixture into yolks (this will temper the yolks to keep from cooking),
Mix in vanilla and serve hot or cool quickly by setting pan in ice water and stirring briskly (I want mine cool to put in the pie crust).
To finish, immediately before serving, sprinkle with powdered sugar.
Did we like it? Yes! We served it following a dinner with our friend John, and everyone enjoyed it. For myself, I still want to master the custard part of it, though my tapioca save worked! I'm proud of myself for having enough kitchen knowledge to have rescued the custard soup I started with. Next time, whole milk for a thick custard!
Do you have any custard know-how you are willing to share Please do!
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