Ingredients with Measurements:
- 1 pre-made pie crust
- 4-5 Kobayashi mikan oranges, peeled and segmented
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Citrus juicer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the pie dish and trim the edges.
3. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
4. In a saucepan, heat the whole milk and heavy cream over medium heat until it starts to steam.
5. In a separate mixing bowl, whisk the egg yolks.
6. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
7. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon.
8. Remove the saucepan from heat and stir in the butter and vanilla extract until the butter is melted and fully incorporated.
9. Pour the custard into the pie crust.
10. Arrange the Kobayashi mikan segments on top of the custard.
11. Bake the pie for 30-35 minutes, until the crust is golden brown and the custard is set.
12. Remove the pie from the oven and let it cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 8g
Cholesterol: 105mg
Sodium: 160mg
Total carbohydrates: 42g
Dietary fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- Kobayashi mikan oranges can be substituted with any type of sweet citrus fruit, such as oranges or tangerines.
- Whole milk can be substituted with any type of milk, such as almond milk or soy milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
- Unsalted butter can be substituted with salted butter or margarine.
Variations:
- Add a tablespoon of orange zest to the custard for extra citrus flavor.
- Use graham cracker crust instead of pie crust for a different texture.
- Top the pie with whipped cream or meringue for extra decadence.
Tips and tricks:
- Make sure to fully cook the custard until it thickens and coats the back of the spoon to prevent a runny pie.
- Let the pie cool to room temperature before serving to allow the custard to set.
- Use a sharp knife to cut the pie for clean slices.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with powdered sugar for a finishing touch.
Garnishes:
- Top the pie with whipped cream or meringue.
- Garnish with fresh mint leaves or orange slices.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or fruit salad.
Troubleshooting advice:
- If the custard is runny, it may not have been cooked long enough. Cook the custard until it thickens and coats the back of the spoon.
- If the crust is burning, cover the edges with aluminum foil to prevent further burning.
Food safety advice:
- Make sure to fully cook the custard to prevent foodborne illness.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Kobayashi mikan oranges are a type of sweet citrus fruit that originated in Japan.
Flavor profiles:
- The pie has a sweet and tangy citrus flavor with a creamy custard filling and flaky crust.
Serving suggestions:
- Serve the pie as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Japanese