This is Jaeson's Grandma's prized recipe, and believe me it's gold if you can get it just right. She's got quite the knack for it and I'm still getting there.
2 1/3 c. milk
1/3 c. sugar
Scald these to be VERY HOT.
Mix together:
1/3 c. sugar
3 T. flour
3 T. (heaping/mounded Tablespoons) cornstarch
1/8 t. salt (scant)
1/3 c. milk
Make a smooth paste.
Reduce heat on milk and sugar. Whisk paste mixture into HOT scalded milk and sugar. Stir until thick. Temper in 2 beaten egg yolks. Cook 2-3 min. just to cook egg yolks; don't over cook here. Remove from heat. Add 1 T. butter right on top; don't mix the butter in; it's there to prevent a skin from forming on top. Let the filling cool way down before stirring in the butter and 1 t. vanilla. Pour into pie crust. Chill. Serve topped with cream and banana slices or toasted coconut.
2 1/3 c. milk
1/3 c. sugar
Scald these to be VERY HOT.
Mix together:
1/3 c. sugar
3 T. flour
3 T. (heaping/mounded Tablespoons) cornstarch
1/8 t. salt (scant)
1/3 c. milk
Make a smooth paste.
Reduce heat on milk and sugar. Whisk paste mixture into HOT scalded milk and sugar. Stir until thick. Temper in 2 beaten egg yolks. Cook 2-3 min. just to cook egg yolks; don't over cook here. Remove from heat. Add 1 T. butter right on top; don't mix the butter in; it's there to prevent a skin from forming on top. Let the filling cool way down before stirring in the butter and 1 t. vanilla. Pour into pie crust. Chill. Serve topped with cream and banana slices or toasted coconut.
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