Looked up in the internet for a fun recipe to try for this spring and found this totally awesome one. Of course since my favorite is chocolate I'm sharing it here, you can go to the site and search for the flavor you like.
The dark chocolate and espresso powder add a sophisticated, rich flavor to this special pie.
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3 cups whole milk
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3 tablespoons instant espresso powder
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1/2 cup granulated sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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2 large eggs
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1 bar (8 oz.) bittersweet chocolate, chopped
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4 tablespoons unsalted butter, softened
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1 teaspoon vanilla extract
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1 Piecrust (see Recipe Center), blind baked
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1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar
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1/2 teaspoon cinnamon
Directions
1. Bring milk just to a simmer in a 1-quart
saucepan over moderate heat. Remove pan from heat and whisk in espresso
powder until dissolved. Keep warm, covered.
2. Whisk together granulated sugar, cornstarch,
salt, and eggs in a 3-quart heavy saucepan until combined well. Add
milk in a slow stream, whisking constantly. Bring to a boil over
moderate heat, whisking constantly. Reduce heat and simmer, whisking,
until thickened and registers 170 degree F on an instant-read
thermometer, about 2 minutes. Immediately pour through a fine-mesh sieve
set over a bowl (discard solids). Add chocolate, butter, and extract to
bowl; let stand 5 minutes. Whisk until chocolate is melted and
incorporated. Cover surface with waxed paper and chill until completely
cool, about 1-1/2 hours. Spoon into crust, smoothing top, and chill,
loosely covered, until filling is set, about 4 hours.
3. Spoon whipped cream into center of pie, sprinkle top with cinnamon and serve.
Calories 615, Total Fat 40.5 g,
Saturated Fat 24 g, Cholesterol 140 mg, Sodium 268 mg, Carbohydrate 58
g, Fiber 1 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%,
Calcium 0%, Iron 0%.
Percent Daily Values are based on a
2,000 calorie diet.
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