"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 08-09-2013, 06:41 PM   #591
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Homemade baked custard is just wonderful! Now I want to make a custard pie!
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 08-09-2013, 06:54 PM   #592
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
I want to make Flora's Peach Cream Pie...

Flora B's Peach Cream Pie--TNT 100 years

Ontario peaches are ripe...I have a busy weekend planned, so probably won't do it this weekend, but will pick up the peaches mid-week and make it next weekend.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-09-2013, 07:16 PM   #593
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Quote:
Originally Posted by bakechef View Post
Homemade baked custard is just wonderful! Now I want to make a custard pie!
Do you have a trusted recipe for custard pie BC?
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-09-2013, 07:31 PM   #594
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Kylie1969 View Post
I havent Bea...but one recipe I did find does do a layer of strawberry jam on the base and I thought that sounded lovely

I too loved baked custard tarts...I have always bought them, this will be my fist attempt at making one, I hope I have found a good recipe
All of the recipes are about the same. I believe the trick to a perfect custard is to remove it before it overcooks and breaks or becomes watery. That comes with practice. Practice is not a bad thing when it comes to pies!
__________________
Aunt Bea is offline   Reply With Quote
Old 08-09-2013, 07:32 PM   #595
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by bakechef View Post
Homemade baked custard is just wonderful! Now I want to make a custard pie!
You just focus on that wedding Mister!

Have you decided what you are going to feed us at the reception!
__________________
Aunt Bea is offline   Reply With Quote
Old 08-09-2013, 07:33 PM   #596
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Thanks Bea

I have noticed a big variance in the amount of eggs and yolks that are used in all the different recipes

The recipe I have, only has one egg yolk, which I thought was not much considering it is egg custard and yet other recipes had up to 9 eggs
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-09-2013, 07:50 PM   #597
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Kylie1969 View Post
Thanks Bea

I have noticed a big variance in the amount of eggs and yolks that are used in all the different recipes

The recipe I have, only has one egg yolk, which I thought was not much considering it is egg custard and yet other recipes had up to 9 eggs
This is the recipe I use. It is an old recipe that makes a basic pie, nothing fancy.

Grammy’s Custard Pie
4 eggs slightly beaten
¼ t salt
½ cup granulated sugar
½ T almond extract
½ t vanilla extract
2 T soft or melted butter (you can melt the butter while heating the milk)
3 cups scalded milk
Nutmeg to taste

1 Unbaked pie crust

Combine all ingredients and pour into prepared crust and sprinkle with additional nutmeg.

Bake at 450 degrees F for 10 minutes and reduce temperature to 325 degrees F and bake an additional 30 to 40 minutes, until a knife inserted near the center comes out clean.

Notes:

½ cup of coconut can be added to this basic mixture.

I usually do this using a blender and heat the milk in the microwave.
__________________
Aunt Bea is offline   Reply With Quote
Old 08-09-2013, 07:56 PM   #598
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Kylie1969 View Post
Do you have a trusted recipe for custard pie BC?
Nope not yet, I just find a highly rated one online and use that. Maybe that's what a I need to work on!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 08-09-2013, 07:57 PM   #599
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Aunt Bea View Post
All of the recipes are about the same. I believe the trick to a perfect custard is to remove it before it overcooks and breaks or becomes watery. That comes with practice. Practice is not a bad thing when it comes to pies!
Yes! Cook just until it no longer sloshes and jiggles like jello and you'll have a melt in your mouth smooth custard. Slow and gentle!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 08-09-2013, 08:01 PM   #600
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by Aunt Bea View Post
You just focus on that wedding Mister!

Have you decided what you are going to feed us at the reception!
My sister is coordinating the food and mom is paying for it! I should know tomorrow what they came up with. Small lobster rolls are one definite item on the menu! I wish that I liked lobster, but the guests should be happy!

If this was more in my control, I'd have it all planned out, but I'm going to let my sister handle it, and not stress about it!

2 Weeks from tomorrow!!!!
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.