How To make Impossible Caramel Custard Pie
2 c Milk 1 c Brown sugar; firmly packed
1/4 c Butter; melted 1/2 c Bisquick baking mix
4 Eggs 1/2 c Flaked coconut; (optional)
1 ts Vanilla extract
Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Source: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Lawrence Kellie Conf: (1010) F-COOKING -----
How To make Impossible Caramel Custard Pie's Videos
Custard pie recipe | crustless custard pie recipe |Quick and Easy custard pie recipe |
Have u ever tried crustless pie or even heard of it.
In this video i will tell you how to make very easy and quick crustless vanilla custard pie.
It is one of the best desserts and most easy to make.
You can top it with whipped cream and fresh fruits of your choice.
Biscoflan/Impossible Cake
A very interesting and tasty pie consists of a delicate custard with caramel and a juicy chocolate biscuit. The most important feature is that all layers of the cake are baked at the same time.
Milk for cream is better to choose the maximum fat content or replace with cream 10-15%.
Be sure to flavor the cream with vanilla, otherwise the taste will be too eggy.
Please note that the eggs should be at least 200 g (4 medium 50 g each without shell), since the cream may not work with a smaller amount, focus on weight, not quantity.
The cake can be baked in a round form with a diameter of 24 cm, square - 20 * 20 cm or in portioned ceramic forms.
Note! Baking time may vary, check the cake for readiness as written below.
In 100 g - 354 kcal
Form volume - 2.3 l
Ingredients
Caramel
Sugar - 120 g
Water - 40 g
Cream
Eggs - 200 g (3-4 pieces)
Milk - 500 g
Sugar - 70 g
Vanilla sugar - 10 g
Biscuit
Eggs - 3 pieces (150-160 g without shell)
Sugar - 80 g
Vanilla sugar - 10 g
Flour - 80 g
Cocoa powder - 20 g
Milk - 30 g
Butter - 30 g
Cooking
Caramel
1. In a saucepan, combine water and granulated sugar. Put on fire and bring to a boil. Cook over moderate heat until the sugar caramelizes to the desired color.
2. Pour hot caramel immediately into a greased form and spread evenly over the bottom.
Cream
1. Combine eggs with sugar and vanilla sugar, mix thoroughly until smooth.
3. Add milk and mix well.
Biscuit
1. Combine flour with cocoa powder and stir until smooth.
2. Combine room temperature eggs with sugar and vanilla sugar. Beat at maximum mixer speed for 8-12 minutes until a stable pattern appears on the surface (the relief lasts at least 10 seconds)
3. Separate 3 tablespoons of beaten eggs and mix them with milk and melted butter.
Return to the main mass of beaten eggs and mix with a spatula.
4. In two additions, add the flour mixture, gently mix with a spatula from top to bottom.
Assembly and baking
1. Set the mold with caramel into a larger mold.
2. Pour liquid cream over caramel.
3. Spread the biscuit dough on top.
4. Cover the form with foil, and pour boiling water into the lower form.
5. Bake in an oven preheated to 180 ° C at an average level without convection for 50-60 minutes. Check readiness by pressing on the surface, it should spring, and the biscuit should not stick to your fingers.
6. Cool the pie completely and refrigerate for at least 2 hours, preferably overnight.
7. Cover the form with a dish and turn the cake over onto it.
8. Serve with soft creamy caramel or caramel sauce.
*Note!
The baking time may differ from that stated in the video, be guided by your oven, and also consider the material from which the mold is made.
#cake #baking #simplerecipes #Biscoflan #Impossible_Cake #chocoflan
Old Fashioned Custard Pie Recipe
Description Old Fashioned Custard Pie Recipe
Grandma's Custard Pie Recipe: sweet and creamy and bakes up perfectly.
Simply delicious and easy to make! INGREDIENTS
120g sugar
3 eggs
lemon zest
450g flour
150g butter
350g custard cream
METHOD1. Make the pastry dough and refrigerate for 30 minutes.2. Stuff the pie with custard cream and decorate with pine nuts.3. Bake 40 minutes at 180°C.
QUICK EASY CUSTARD PIE
QUICK EASY CUSTARD PIE
With only a few ingredients you can make this pie is very easy and quick.
The secret in this pie's great design, and flavor, is the eggs and extracts.
Egg binding foods have been around for over 2000 years now. And since Roman times.
In fact, flavoring the eggs, and then binding them was also popular then.
In this traditional American version of the Custard pie. We present the traditional made one.
Very simple.
Just mix. pour and bake.
Chill just before serving.
Enjoy!
Ingredients:
2 1/2 Cups Milk
4 Eggs
1/2 Cup Sugar
1/4 Tsp Salt
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Frozen Pie Crust (Thawed)
Nutmeg to Sprinkle
Preheat Oven 400°
Bake 45-55 Minutes
Or till wooden stick draws clean
Thank You St. Rocco's Chicago Heights (1960's) for this wonderful recipe!
Cooking made simply from the World's Table
Cooking made simply from the World's Table
Impossibly Easy Coconut Pie | Betty Crocker
This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
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