En français ici.
I had a hard time thinking how to start this new post. Should I mention Japan? Libya? Other major things happening in the world? Should I tell you to donate money? Who am I to tell you what to do? You know what to do, what's right for you. You know what's happening as much as I do (I don't even watch the news on TV).
So instead I'm going to tell you about this pie I've made, from a book I have bought, you know, just what I usually do, perhaps what I do best on this blog.
Considering a new carrier in mug decorating
I know that Baked : New Frontiers in Baking got super hyped but I chose to wait it out and get the second book instead. Baked Explorations (by Matt Lewis and Renato Poliafito) revisits classic American desserts, some that are not necessarily well-known here, and takes them to new -modern, hipster, moustache-wearing- levels. There are many things I want to bake from this book : Nutella scones, banana cream pie with peanut butter cream cheese topping, caramel bundt cake, Mississippi mud pie, etc.etc.
I have already made the chocolate loaf and its peanut butter cream cheese spread from the breakfast chapter (!), and thought it was a mixed success, because the loaf is too salty and really needs the sweet spread, but it's still very dense and rich.
Then I got obsessed about this pie, Buttermilk pie (with a hint of maple syrup), which is reminiscent of the crack pie, but less heavy on the stomach. Any excuse to use my new American-style pie plate.
The shortcrust pastry worked well, and I guess if you have a good recipe you could use that. The filling set in two layers, the bottom one really custardy and yellow, the top one with more texture, and the crust slightly chewy on top. The maple syrup isn't overpowering hence the original title but is still present and enjoyable. It's not a pretty dessert but its simplicity and homely look make it perfect for a family tea or as an ending to a Sunday meal.
ERRATUM: THERE WAS A COUPLE OF MISTAKES IN THE LINK I GAVE SO YOU'LL FIND THE CORRECT PROPORTIONS BELOW.
4 large eggs
2 tablespoons + 1 teaspoon flour
3/4 cup granulated sugar (150g)
1/4 cup firmly packed brown sugar (50g)
1/2 cup melted and cooled butter -I used only 1/4 cup (60g)
1 cup buttermilk
1/4 cup maple syrup
Preheat oven to 325 degrees F-160°C . Beat the eggs. Whisk in 2 tbsp of flour. Add sugars and whisk well. Whisk in the butter, buttermilk, and maple syrup. Sprinkle the 1 tsp of flour over the unbaked pastry. Pour the batter in, bake for about an hour or until the custard is set. Cool completely and serve at room temp. Voilà!
I had a hard time thinking how to start this new post. Should I mention Japan? Libya? Other major things happening in the world? Should I tell you to donate money? Who am I to tell you what to do? You know what to do, what's right for you. You know what's happening as much as I do (I don't even watch the news on TV).
So instead I'm going to tell you about this pie I've made, from a book I have bought, you know, just what I usually do, perhaps what I do best on this blog.
I know that Baked : New Frontiers in Baking got super hyped but I chose to wait it out and get the second book instead. Baked Explorations (by Matt Lewis and Renato Poliafito) revisits classic American desserts, some that are not necessarily well-known here, and takes them to new -modern, hipster, moustache-wearing- levels. There are many things I want to bake from this book : Nutella scones, banana cream pie with peanut butter cream cheese topping, caramel bundt cake, Mississippi mud pie, etc.etc.
I have already made the chocolate loaf and its peanut butter cream cheese spread from the breakfast chapter (!), and thought it was a mixed success, because the loaf is too salty and really needs the sweet spread, but it's still very dense and rich.
Then I got obsessed about this pie, Buttermilk pie (with a hint of maple syrup), which is reminiscent of the crack pie, but less heavy on the stomach. Any excuse to use my new American-style pie plate.
The shortcrust pastry worked well, and I guess if you have a good recipe you could use that. The filling set in two layers, the bottom one really custardy and yellow, the top one with more texture, and the crust slightly chewy on top. The maple syrup isn't overpowering hence the original title but is still present and enjoyable. It's not a pretty dessert but its simplicity and homely look make it perfect for a family tea or as an ending to a Sunday meal.
ERRATUM: THERE WAS A COUPLE OF MISTAKES IN THE LINK I GAVE SO YOU'LL FIND THE CORRECT PROPORTIONS BELOW.
4 large eggs
2 tablespoons + 1 teaspoon flour
3/4 cup granulated sugar (150g)
1/4 cup firmly packed brown sugar (50g)
1/2 cup melted and cooled butter -I used only 1/4 cup (60g)
1 cup buttermilk
1/4 cup maple syrup
Preheat oven to 325 degrees F-160°C . Beat the eggs. Whisk in 2 tbsp of flour. Add sugars and whisk well. Whisk in the butter, buttermilk, and maple syrup. Sprinkle the 1 tsp of flour over the unbaked pastry. Pour the batter in, bake for about an hour or until the custard is set. Cool completely and serve at room temp. Voilà!
Comments