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Why is it working
- Vanilla beans are soaked in warm milk and cream for maximum taste and aroma.
- In the equal part, the use of milk and cream is rich, but not difficult.
- Frying the pie at low temperatures allows you to adjust the pudding slowly without over -cooking.
At best, the pudding pie gives everything in a slice: a silky creamy vanilla that nests in a crunchy, buttery bark. The pudding is rich without heavy, sweet, but never insisting and gently fragrant vanilla and a warm nutmeg. Although the pudding pie seems simple, it requires accuracy to nail the texture. Some cautious steps take the difference between the slices cleanly and one granular or loose.
The pudding pie is not a single American region, but it has roots in the European traditions of cakes, flanins and pie. The pudding-based desserts handed over by European settlers eventually became a simple pie known in American baking. Variations of pudding pie have become a cutting of American culinary traditions, for example Indiana Hoosier PieSouthern writer pie and other regional specialties. But its attractiveness is not uniquely American – the South -Fricika melkter offers similar comfort with creamy filling and cinnamon porcement. No matter the version, the general formula remains unchanged: a silky pudding nested in a crunchy bark.
To achieve the proportion of dairy products
When my colleague Craig RuffBirmingham, Alabama Test from Kitchen to improve this version, zero these most important details. One of the most important considerations was to obtain the proportion of dairy products. Some pudding pies are too dense and heavy oblique, so after a few bites you feel lead. To avoid this, Craig has tested several rates, starting with all the creams and various mixtures, including two parts cream in one part. These versions gave a lot of richness, but there was no lightness that made the pudding pie so satisfactory. A ratio of full milk and heavy cream has struck the perfect balance and creates a plush, creamy pudding that is rich but still light in the mouth.
Serious Eats/ Morgan Hunt Glaze
Deep vanilla aroma construction
For maximum taste, Craig filled a real vanilla beans with the dairy industry. Simmer a divided bean pod with milk and cream, then leave the heat for an hour for an hour. This gently boils the floral sweets and taste of vanilla without injuring or dampening the fine aromatics. The result is a pudding that is scored with tiny black vanilla seeds, deepens the slow infusion of the vagina. If you do not have a real vanilla beans at hand, you can replace the vanilla beans paste, but since the taste of vanilla is so important to this pie – this is not just an accent – we do not recommend replacing vanilla extract.
Gentle heat is key
After the vanilla is immersed, the mixture is carefully relieved of the egg, egg yolk and sugar mixture, with a little freshly grated nutmeg for warm and depth. Before baking, the pudding is stretched through a fine mesh sieve, removing the stray egg or vanilla vagina, ensuring the ultra-Sima texture.
Then comes the most critical step: low and slow baking. Gentle heat allows you to adjust the eggs to stand without a clash and produce a silky, slicable texture that the pudding pie is famous. The pudding is fully adjusted when it reaches about 175 ° F in the center – this is enough to adjust the egg and solidify proteins, but not as hot to pull and displace the moisture. When ready, the center still has to deceive – a sign that the pudding has set but not cooked. It finishes the cooling when it cools down. (The instant reading thermometer is also very useful in determining when the pie is set.)
Cool and creamy, vanilla and nutmeg flavored, and due to the fine crunch of buttery pasta, the pudding pie is as comforting as elegant. This is evidence that some simple ingredients, carefully handled, can deliver timeless desserts.
This recipe was developed by Craig Ruff; The header was written by Lilah Ibrahim.
The creamy, silky pie you can make in your kitchen
Cooking method
(Keep on the screen awake)
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1 Vanilla bean vaginaDivided in longitudinal (see notes)
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5 1/4 ounce crystal sugar (149 g; 3/4 cup)
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1 1/2 cup (355 ml) heavy cream
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1 1/2 cup (355 ml) full milk
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3 large egg Plus 2 large egg yolks
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1/2 RecipeE Light pie doughTo or dough purchased in the store on a 9 -inch pie plate and chilled for at least 2 hours
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1/4 teaspoon freshly grated walnut
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Cut the vanilla beans longitudinally. With a baring knife, scrap the vanilla seeds and place the seeds in a medium bowl. Add sugar and rub the seeds into the sugar to disintegrate the lumps and mix the salt; Set aside.
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Set the baking rack to the middle position and heat up to 150 ° C to 300 ° F. In a medium frying pan, combine heavy cream, milk and vanilla beans. Allow a gentle to cook over medium heat. Remove from heat, cover to avoid evaporation, and steep for 1 hour.
Serious Eats/ Morgan Hunt Glaze
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After the cream mixture is dive for 1 hour, bring back the cream mixture to mileage over medium heat. Meanwhile, in a large bowl, which is on top of a dipped kitchen towel to avoid slipping, eggs, egg yolks and reserved sugar -vanilla beans mixture until pale yellow, smooth and fluffy. Pour approx. 1/4 from the steaming cream mixture to the egg mixture, whisk until smooth and mixed. Add the egg mixture in the pan into the milk mixture, add a nutmeg and whistle to the combine.
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Filter the pudding into the prepared pite cortex using a fine mesh sieve; Discard the solids. Bake it until it stops, slips slightly in the center center and an instant reading thermometer is inserted into the pie register, 80 ° C (80 ° C) to 175 ° F. Cover the edges of the bark with aluminum foil to prevent over -planning if necessary. Carefully move it to a wire stand and at room temperature, approx. Cool for 2 hours, then cover loosely and cool in a refrigerator for at least 3 hours. Serves.
Serious Eats/ Morgan Hunt Glaze
Special equipment
Medium frying pan, kitchen towel, fine mesh filter, wire holder
Note
The whole vanilla beans can be replaced by 1 teaspoon vanilla beans. If you use a vanilla bean paste, miss the dive step and mix the paste into the egg and sugar mixture. Milk and cream should continue to boil before the eggs are trained according to instructions. We do not recommend replacing vanilla extracts in this recipe, as the taste is not as intense as vanilla beans or vanilla beans paste.
Make-Head and Storage
The pite cortex can be produced as much as one day earlier. The remaining pie is loosely covered with plastic packaging and cooled for up to 5 days.