You are not logged in. | Log In

CorinneC

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Eggnog pie by

Ingredients

[from seasonal cooking by claire macdonald of MACDONALD]

freezes for up to three weeks
serves 8

75g butter, hard from fridge
125g plain flour
25 g icing sugar

for the filling:
15g gelatine
300ml milk
3 eggs, separated
125g caster sugar
1 rounded tsp cornflour (white thickening stuff)
1 level tsp nutneg
6 Tbsp rum (we used brandy)
300 ml double cream, lightly whipped

Instructions

Blend the butter, flour and icing sugar together in a food processor
until they are well mixed and look like bread crums, then press
lightly into a 20--23cm flan dish. Place in the refridgerator for 30
minutes, then bake 'blind' in a moderate oven, 180 C until cooked and
golden. Leave to cool. (This crumbled into tasty biscuit shards and we used pre-bought cases instead)

Sprinkle the gelatine over 3 Tbsp cold water and leave to soak. Heat
the milk in a saucepan until it just beings to form a skin. Beat
together in a bowl the egg yolks, caster sugar, cornflour and grated
nutmeg. Pour a little of the hot milk on to the yolk mixture, stir
well, then pour the contents of the bowl into the suacepan with the
rest of the mot milk. Over a very gentle heat indeed, stir until the
custard thickens enough to coat the back of the wooden spoon, but do
not let it boil or it will curdle.

Remove from the heat and stir in the soaked gelatine; stir until the
gelatine is completely dissolved in the hot custard, then stir in the
rum. Leave the rum custard to get completely cold, when it will begin
to set. Then gently stir in the whipped cream. Whisk the egg whites
until stiff, fold them into the creamy rum custard, and pour the lot
into the baked pastry case. Leave until set, freeze uncovered until
the top is form, then cover. It will take about 5--6 hours to
defrost. Serve with grated chocolate sprinkled on top.

Back to Top