Friday, January 21, 2011

Kick in the Pants Pie

Simple description: Cinnamon spice custard.



For the custard:
2 cups heavy cream
1/2 teaspoon cinnamon plus more for garnish
6-10 cardamom pods, depending on how strong of flavor desired (go with 10)
2 large whole eggs
2 large egg yolks
1/2 cup sugar or splenda
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 cups boiling water (for water bath)
whipped cream for garnish

For the custard cups:
6 slices white sandwich bread, crusts removed, flattened with rolling pin (I used wheat -- it was fine)
2 tbsp butter
Sugar, cinnamon for garnish

  1. In a medium-size heavy saucepan, combine heavy cream, cinnamon, and cardamom pods.
  2. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil).
  3. Meanwhile, heat oven to 300 F. Remove cardamom pods with soup ladle.
  4. In a medium bowl, whisk eggs, egg yolks, sugar, and salt together until pale yellow and slightly thickened.
  5. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. Then whisk in the vanilla extract.
  6. Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (OR pour entire mixture into a 2-quart round baking dish OR into <2>
  7. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
  8. Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more. NOTE: it took me less time for the custard cups ~27 minutes, and more time for the large dish ~40 minutes).
For custard cups:
  1. Roll out crustless bread
  2. Brown butter, then brush into pan and on both sides of bread.
  3. Sprinkle the bread with cinnamon and sugar and press into muffin tin
  4. Fill ~2/3rds of each cup with remaining custard, careful to not overfill beyond the crease


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