Text 8931, 81 rader
Skriven 2014-01-18 17:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: barbarian cream 79
==========================
 RH> My dad made a living for the last 20 years before he retired from just
 RH> that. He was what amounted to a forensic engineer.

That sounds amusing and just this side of peculiar.

 -> There are days when a nice neutral Breyer's style is
 -> called for.
 RH> True. but Breyer's ain't what she used to be.

So I hear - and it's been degraded enough that it is forced
to call itself something like dairy confection rather than
ice cream.

 ->  RH> Sounds good though.  It's a way to use up egg yolks, provided one
 ->  RH> isn't  "chicken" about eating egg yolks for health reasons. 
 -> Portuguese egg tarts
 RH> Sounds OK to me.  It would make a good base for something else too,
 RH> fresh  fruit to start with.

There's nothing more beautiful than a plain egg tart. Today's
treat was mango custard in a chocolate shell. You don't really
want to go there. Other things: pickled pear in a Chinese spoon,
many-layer pistachio torte, and chocolate lavender truffles.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Cranberry Custard Pie
 Categories: Emeril, Fruit, Pies, Desserts
      Yield: 6 Servings

      6 oz Fresh cranberries, rinsed
           And picked over
      1 tb Orange zest
  1 1/4 c  Plus 2 tablespoons sugar
      1 c  Water
        pn Salt
        pn Ground cinnamon
    1/4 c  Plus 1 tablespoon
           Cornstarch
    1/4 c  Fresh orange juice
      3 c  Milk
      4    Eggs, separated
      1 ts Vanilla extract
      1 tb Butter
      8    Individual pastry shells,
           Baked until golden

  In a non reactive, non-stick saucepan, over medium, combine the
  cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the
  mixture to a boil and cook for 10 min. Dissolve 1 tablespoon
  cornstarch in the orange juice. Add the mixture to the cranberries
  and stir to blend. Simmer another 15 min until the mixture is
  thick. Remove from the heat and cool completely. Cover and
  refrigerate until chilled. In a non-stick one quart saucepan, combine
  3/4 cup sugar and 2 3/4 cup milk together. Bring the milk to boiling
  point and scald the milk. In a small mixing bowl, whisk the remaining
  milk, egg yolks, and remaining 1/4 cup cornstarch together. Whisk
  until smooth. Temper the egg yolk mixture into the scalded milk.
  Bring the mixture up to a boil and cook for about 3 min or until
  the mixture is thick, stirring constantly. Remove the pan from the
  heat and stir in the vanilla and butter. Pour the filling into the
  individual pastry shells. Cover each pie with plastic wrap and place
  in the refrigerator. Chill the pie completely, about 2 hours. Using
  an electric mixer, whip the egg whites until stiff with the remaining
  sugar. Spoon the cranberry mixture over each of the pies. Top each
  pie with the meringue. Place the pie in the oven and bake for about 4
  to 6 min or until golden. Remove from the oven and cool.

  Yield: 8 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB70 - FALL HARVEST

  MM Format by Dave Drum 12 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM

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