The ultimate white christmas impossible pie | Australia's Best Recipes
Our white Christmas impossible pie is the only pie recipe you need this festive season. Click here for the full recipe:
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Custard Pie
Custard pie is an old fashioned, southern dessert that people have been making for nearly 200 years. With eggs and milk being the main ingredient to make a custard filling – and nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich. It’s always a big hit at my house.
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Grab the full, printable recipe on my blog:
INGREDIENTS
4 cups milk
1 cup sugar
5 eggs
2 teaspoons vanilla
dash of nutmeg
INSTRUCTIONS
Beat together sugar, eggs, nutmeg, and vanilla then add milk.
Mix together and pour into unbaked pie shell, sprinkle top with nutmeg
Bake at 350 degrees for 45 minutes or until set.
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Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
Old Fashioned Custard Pie Recipe
Description Old Fashioned Custard Pie Recipe
Old Fashioned Custard Pie Recipe
A delicious, old-fashioned, egg custard pie that has a smooth and creamy texture.
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INGREDIENTS:
2 1/2 cups scalded milk
4 eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
9 unbaked, deep dish, pie shell
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Happy Cooking!
xoxo Amy
Background music: 09002801 - Country Boogie Style-Piano/Guitar Leads
Performer: Radio Mall
Source:
Creative Commons Public License allowing commercial use:
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
The Best & Easiest Coconut Custard Pie
This is absolutely the best coconut pie I have ever eaten. It's from scratch but no standing over the stove stirring while your custard thickens! You will love this easy and simple but delicious pie. DO NOT USE DEEP DISH PIE CRUSTS, THIS IS AN OLD RECIPE AND THERE ISN'T ENOUGH CUSTARD TO FILL DEEP DISH.
Preheat oven to 350
4 large eggs
1 (3.5oz) bag of flaked sweetened coconut
1 (12 oz) can of evaporated milk
1 cup sugar (you can add as much as 1 & 1/2 cups sugar if you like it sweeter.
2 tsp. cornstarch
1/2 cup butter melted, do not substitute (1 stick of butter equals 1/2 cup)
1 tsp. vanilla extract
1/2 tsp. lemon extract
2 unbaked 8 inch pie shells - do NOT use deep dish OR a 9 pie shell, this is a very old recipe and it will not make enough custard for either one.
Blend the eggs, sugar and cornstarch in a medium bowl. Add the melted butter, both extract flavorings and evaporated milk. Mix these very well. Divide batter between the 2 pie shells and sprinkle the 3.5 oz. bag of coconut over both pies. Bake 35 to 45 minutes until the top is a light golden brown. Chill, serve and enjoy! This recipe does not support deep dish crusts. It will not bake correctly as 1 pie.