Dear October,

Welcoming october with lemon custard pie....
How this become a bad start hey.... my custard just cracked every where like dry ground.
Oh dear Lord, what happen? My kids just look at it and said " hmmm mommy no .. but thanks..."

DO you want to see the pic


I surfed in the net, that cracked custard do to over cooked or over heat....
hmmm let me recall...ha..ha.. yae... I left the pie during my bath..ho..ho...
hmmm thats explain.
here the link about how to make a succesfull pie..http://allrecipes.com/HowTo/Pumpkin-Pies--Custard-Pies/Detail.aspx

THe key points are:


  • revent cracks by baking the pie at a moderate temperature, and--even better--bake custard pies in a water bath. This prevents the outer layer of custard from baking too fast.
  • To avoid burns or dropped pies, only use heavy-duty aluminum, glass or ceramic pie pans: disposable foil pans are too shallow, are hard to grip, and can buckle when you try to remove them from a water bath. 
  • Use a rimmed baking sheet or glass baking pan big enough to hold the pie.
  • Place the baked crust in the pan, add the custard, and carefully transfer the pan to the oven. 
  • Use a teakettle of hot water to pour in a depth of about half an inch; you can always add more water later, as it evaporates.
  • Remove the pie from the oven when the edges are set but the center still has a little "wiggle." If the filling has started to puff up and soufflĂ©, you've waited too long!
  • If you're using a water bath, take extra care. If your pie plate has handles or a deep rim, you can remove it from the water bath in the oven, leaving the water to cool before discarding. Otherwise, bring the whole pan out of the oven very slowly and steadily. 
  • Remove the pie from the water bath to cool on a rack.


Could not wait to give another shot...wait for me lemon pie!

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