![]() ![]() Bake at 350☏ until firm, about 18 minutes. Scatter into a 9 x 1 ¼-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. #STELLA PARKS CRACKER#To mimic the consistency of canned milk, bring to room temperature before using.Ĭombine 2 cups (9 ounces) of finely ground graham cracker crumbs with 4 tablespoons (2 ounces) melted unsalted butter. Pour into an airtight container, seal to prevent evaporation, and refrigerate up to one month. If using a scales, the pot will weigh 26 ounces less than when you started, Keep simmering and stirring until the foam subsides and the dairy has condensed to exactly 2 cups or 19 ounces. When the thickened milk-syrup suddenly begins to foam, it's almost done. Continue cooking another 30 minutes more, scraping continuously to prevent a milky buildup from forming around the sides. ![]() Place over medium heat, stirring occasionally with a heat-resistant spatula, until the milk begins to simmer, about 12 minutes. If using a scale, weigh the pot and ingredients together so you can digitally track the reduction. Norton), believes the classic key lime pie originated not in the Florida Keys, but in a test kitchen at the Borden. If you like chai tea, be sure to try the cinnamon-spiced variation.Ĥ cups (32 ounces) milk (any percentage will do)ġ/8 teaspoon Diamond Crystal kosher salt (half as much if iodized)Ĭombine milk, cream, sugar and salt in a 50-quart stainless steel saucier. Stella Parks, author of the cookbook 'BraveTart: Iconic American Desserts' (W.W. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The most delicate citrus compounds will be altered by cooking, so extreme freshness isn't as important here compared to raw applications. Make ahead: In a glass or ceramic container (not metal or plastic), the lime zest and juice can be refrigerated for up to 3 days. Loosely covered in plastic, leftovers can be refrigerated for up to 3 days. Cut into wedges with a chef's knife, wiping the blade clean between slices. Transfer to a pastry bag fitted with a large star tip and pipe decorative stars or swirls around the edges of the pie. Mix on medium-low speed for a minute to dissolve the sugar, then increase to medium-high and whip until the cream is thick and stiff, about 5 minutes. To make the whipped cream, combine sugar, salt, and cream in the bowl of a stand mixer fitted with the whisk attachment. (Covered loosely in plastic at this point, the pie can be refrigerated for up to 24 hours.) Pour into the prepared crust and refrigerate, uncovered, until cold and firm, at least 4 hours. ![]()
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