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Sunday, February 21, 2016

Quebecois Maple Cream Pie

Ingredients

  • Servings: 1
  • 3/4 cup real maple syrup (dark amber)
  • 2 1/4 cups heavy cream
  • 4 egg yolks
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 (9 inch) pie shell, baked

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 5 mins

    Ready Time: 2 hrs 20 mins

  • preheat oven to 300 degrees f (150 degrees c). place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
  • bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. stir in cream, bring the mixture to a simmer, then remove from heat.
  • whisk egg yolks and egg together in a large bowl. very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. stir in salt, vanilla extract, and vinegar. pour the batter into the prepared pie crust.
  • bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. let cool before serving.

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