I’ve been at loss for words and ideas as of late. I’ve found a bit of free non-sleepy state time this past week , I’ve finished my New Year’s first post and is excited to post it. So why didn’t I post it? I was looking for inspiration! Really I was.
So I turned to twitter. Yes, twitter. I follow and read tweets from random people (like myself) and celebrities and news updates. I find it enlightening and relaxing to read ranging topics right? At least I think so.
Exciting and funny things happened to me on twitter! I interacted with (as with their other fans) CL and Dara of 2NE1, G-Dragon of Big Bang and Yoo Ara of Hello Venus. I couldn’t care less even if I were told, “what if that’s not them?’ I was like, “No I’m sure it’s them.”
I share to you my Custard Pie.
Thin Custard Pie
For the Flaky Pie Dough (1 9-inch pie or 2 20×2 CM tart pan)
2 1/2 cups flour
1 tsp salt
6 oz cold unsalted butter, cubed
2 oz shortening, cubed
1/4-1/2 cups ice water
For the custard
6 large eggs (whites and yolks)
1 cup condensed milk
1 cup full cream milk ( the ready to drink kind)
1/4 cup white sugar
1/4 tsp lemon rind, finely grated (or lime rind)
For the flaky pie dough. In a bowl, place flour and salt. Whisk slightly to combine. Sprinkle the cubed butter and shortening. Next sprinkle the ice water. Using a pastry cutter or two bread knives cut the butter and shortening into the flour until it forms close into a ball. Using a clear plastic bag, tightly seal the dough and freeze for at least 2 hours. Preheat oven at least 15 minutes before baking. After two hours, take the frozen dough out of the freezer. Once ready lay on a floured surface then flatten using a rolling pin. Lay on top of your pie/tart pan and carefully cover the pie/tart pan.
Pour the prepared custard over the pie dough then bake for 30 minutes THEN another 20 fan forced. ( I honestly wouldn’t know how to convert that into regular baking. You see, I was using a small convection oven. My oven and I named Pyonpyon are still in the getting to know each other stage. To be helpful please check http://www.casaveneracion.com and search for perfect custard cake” because that’s where I based my custard base.)
To check if it’s already cooked. Lightly press the custard with the back side of a spoon, if the custard keeps its shape then its cooked. It would feel like the top of a freshly baked dinner roll. Soft and steady.