Esta es una exhibición prevé de cómo se va ver la receta de 'Fudge Topped Custard Pie 1956 Betty Crocker Cookbook' imprimido.

Receta Fudge Topped Custard Pie 1956 Betty Crocker Cookbook
by Global Cookbook

Fudge Topped Custard Pie 1956 Betty Crocker Cookbook
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • Pie
  • 1 x ) 9-inch pie crust, unbaked
  • 4 x Large eggs
  • 2/3 c. sugar
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 2/3 c. lowfat milk, scalded (use part cream for extra richness)
  • 1 tsp vanilla, if you like Fudge Topping
  • 1/2 c. powdered sugar
  • 1/8 tsp salt
  • 2 Tbsp. cream
  • 1 ounce unsweetened chocolate, melted and cooled
  • 2 Tbsp. butter, melted

Direcciones

  1. Preheat oven to 450 degrees F. Mix together Large eggs, sugar, salt and nutmeg. Add in warm lowfat milk and vanilla, if using. Pour into prepared 9-inch pie pan. Bake at 450 degrees F for 15 min then reduce the heat to 350 degrees F. Bake pie a total of 25 to 30 min, or possibly till a knife inserted in center comes out clean. Let cold.
  2. Fudge Topping: Just before serving mix together powdered sugar, salt and cream. Blend in melted chocolate and melted butter. Spread over cooled custard. Chill any leftover pie.
  3. Makes 1) 9-inch pie.