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Fresh Cranberry Custard Pies
6
Ounce Fresh cranberries; rinsed, and
Picked over
1
1
2
1
1
1
1
1
1
3
4
1
1
8
Tablespoon Orange zest
1/4 Cup Sugar; plus
Tablespoon Sugar
Cup Water
Pinch Salt
Pinch Ground cinnamon
/4 Cup Cornstarch; plus
Tablespoon Cornstarch
/4 Cup Fresh orange juice
Cup Milk
Eggs; separated
Teaspoon Vanilla extract
Tablespoon Butter
Individual pastry shells; baked until golden
In a non−reactive, non−stick saucepan, over medium heat, combine the
cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the
mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch
in the orange juice. Add the mixture to the cranberries and stir to blend.
Simmer another 15 minutes until the mixture is thick. Remove from the heat
and cool completely. Cover and refrigerate until chilled. In a non−stick
one−quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together.
Bring the milk to boiling point and scald the milk. In a small mixing bowl,
whisk the remaining milk, egg yolks, and remaining 1/4 cup cornstarch
together. Whisk until smooth. Temper the egg yolk mixture into the scalded
milk. Bring the mixture up to a boil and cook for about 3 minutes or until
the mixture is thick, stirring constantly. Remove the pan from the heat and
stir in the vanilla and butter. Pour the filling into the individual pastry
shells. Cover each pie with plastic wrap and place in the refrigerator.
Chill the pies completely, about 2 hours. Using an electric mixer, whip the
egg whites until stiff with the remaining sugar. Spoon the cranberry mixture
over each of the pies. Top each pie with the meringue. Place the pie in the
oven and bake for about 4 to 6 minutes or until golden. Remove from the oven
and cool. This recipe yields 8 servings.
Fresh Cranberry Custard Pies
272
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