Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 4 large eggs
- Pinch of salt
Special equipment needed:
- 9-inch pie dish
- Large saucepan
- Whisk
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
3. Increase the heat to high and let the mixture boil without stirring until it turns a deep amber color, about 7-8 minutes.
4. Remove the saucepan from the heat and carefully whisk in the heavy cream and whole milk until smooth.
5. Whisk in the vanilla extract, eggs, and salt until well combined.
6. Strain the mixture through a fine-mesh strainer into a mixing bowl.
7. Pour the mixture into the pre-made pie crust.
8. Place the pie dish in a large baking pan and fill the baking pan with enough hot water to come halfway up the sides of the pie dish.
9. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the pie dish from the baking pan and let it cool to room temperature.
11. Chill the pie in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 350
Total fat: 17g
Saturated fat: 8g
Cholesterol: 125mg
Sodium: 170mg
Total carbohydrates: 47g
Dietary fiber: 0g
Sugars: 34g
Protein: 5g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of whole milk, you can use skim milk or 2% milk.
- Instead of a pre-made pie crust, you can make your own crust using flour, butter, and water.
Variations:
- You can add a tablespoon of rum or brandy to the mixture for a boozy twist.
- You can top the pie with whipped cream and fresh berries for a fruity finish.
Tips and tricks:
- Be careful when boiling the sugar and water mixture, as it can get very hot and cause burns.
- Make sure to strain the mixture through a fine-mesh strainer to remove any lumps or impurities.
- Let the pie cool to room temperature before chilling it in the refrigerator.
- To prevent the crust from getting soggy, place a layer of parchment paper or aluminum foil over the crust before adding the filling.
Storage instructions:
Store the Flanby Pudding Pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warm.
Presentation ideas:
Serve the Flanby Pudding Pie on a decorative pie dish and garnish with whipped cream and fresh berries.
Garnishes:
Whipped cream and fresh berries.
Pairings:
This pie pairs well with a cup of coffee or tea.
Suggested side dishes:
This pie can be served as a dessert on its own, but you can also pair it with a scoop of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the pie filling is too runny, bake it for an additional 5-10 minutes until it sets.
- If the pie crust is getting too brown, cover it with aluminum foil halfway through the baking time.
- If the pie cracks on top, it may have been overcooked or cooled too quickly. To prevent cracking, let the pie cool to room temperature before chilling it in the refrigerator.
Food safety advice:
Make sure to handle the hot sugar and water mixture carefully to avoid burns. Store the pie in the refrigerator and discard any leftovers after 3 days.
Food history:
Flanby Pudding Pie is a classic French dessert that originated in the 19th century. It is a creamy custard pie that is often served during special occasions and holidays.
Flavor profiles:
This pie has a rich and creamy texture with a caramelized sugar flavor and a hint of vanilla.
Serving suggestions:
Serve the Flanby Pudding Pie as a dessert after a French-inspired meal, or as a sweet treat for any occasion.
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Taste: Creamy, Sweet, Caramelized, Vanilla, Rich