Text 5381, 111 rader
Skriven 2010-12-30 04:58:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 335
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Cinnamon Cream Pie
 Categories: Pies, Desserts, Chocolate, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      5 tb Unsalted butter; melted
  1 1/2 c  Cinnamon graham cracker
           - crumbs
      2 tb Sugar
    1/8 ts Salt

MMMMM--------------------------FILLING-------------------------------
      6 oz Bittersweet chocolate (no
           - more than 60% cacao)
      2 tb Cornstarch
    1/3 c  Packed light brown sugar;
           - divided
      2    Whole large eggs
      2 lg Egg yolks
      2 c  Whole milk
    1/2 c  Heavy cream
    1/8 ts Salt
      4 tb Unsalted butter; cut into
           - tablespoons
      1 ts Pure vanilla extract

MMMMM-----------------------WHIPPED CREAM----------------------------
  1 1/2 c  Chilled heavy cream
      5 tb Confectioners sugar
    1/2 ts Cinnamon

MMMMM----------------------CHOCOLATE CURLS---------------------------
      1    4" thick chunk bittersweet
           - chocolate
 
  We love the cinnamon in Mexican chocolate. For this pie, we
  surround a smooth chocolate-pudding filling with cinnamon-a
  crumbly spiced graham cracker crust below and cinnamon whipped
  cream on top.
  
  Make crust: Preheat oven to 350øF with rack in middle.
  
  Stir together all crust ingredients. Press over bottom and
  up side of a 9-inch pie plate. Bake until set, 12 to 15 min,
  then cool.
  
  Make filling: Melt chocolate in a large bowl.
  
  Stir together cornstarch and 2 tablespoons brown sugar in a
  small bowl.
  
  Whisk together whole eggs and yolks in another bowl, then
  whisk in cornstarch mixture.
  
  Stir together milk, cream, salt, and remaining brown sugar
  in a heavy medium saucepan and bring just to a boil over
  medium heat. Pour half of milk mixture into egg mixture in
  a slow stream, whisking, then pour egg mixture into remaining
  milk mixture. Bring to a boil over medium-low heat, whisking
  constantly, then boil, whisking, 1 minute. Remove from heat
  and whisk in butter and vanilla. Strain through a fine-mesh
  sieve into melted chocolate and whisk to combine.
  
  Transfer hot filling to crust and chill, its surface covered
  with parchment, until filling is cold, about 3 hours.
  
  Make Whipped cream: Beat cream with confectioners sugar and
  cinnamon using an electric mixer until it holds stiff peaks.
  Spoon over chilled filling.
  
  Make chocolate curls: Hold chocolate in your hands (or micro
  wave on low power in 10-sec intervals) until surface softens
  slightly. Using a vegetable peeler (preferably Y-shaped),
  "peel" large chocolate curls onto a paper towel. If curls
  are too brittle or don’t form easily, rewarm chocolate just
  until surface softens.
  
  Sprinkle curls on pie.
  
  Cooks' notes:
  
  •Crust can be baked 2 days ahead and kept, loosely covered
  with foil (once cool), at room temperature.
  
  •Pie can be chilled, loosely covered with plastic wrap (once
  cold), up to 1 day.
  
  by Lillian Chou
  
  Gourmet | November 2008
  
  Yield: Makes 8 servings
  
  Meal Master Format by Dave Drum - 08 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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