Hooiser Sugar Cream Pie (Dulce de Leche Pie)
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Hooiser Sugar Cream Pie (Dulce de Leche Pie)
This is my evolution of the classic Sugar Cream pie. I wanted to make it more complex and less sweet.
Yield: 8 servings
- 2
- ½
- ¼
-
¼
C. Muscovado (or dark brown sugar)
-
4
T. Palm Sugar (I used coconut palm sugar)
- 5
Oven at 425 F. Put the three sugars in a small sauce pan with just a couple of tablespoons of the cream. Heat until melted and starting to caramelize. Don't take this much further than it starting to darken. On the heat, whisk the remaining cream and milk into the caramel, and continue whisking until it is all melted and combined – it should have a nice caramel color at this point.
Combine remaining ingredients with the caramel milk. Microwave in one minute blasts on high until liquid becomes hot and slightly thickened, but not boiling, whisking after each increment.
Pour into baked pie shell. Sprinkle with freshly grated nutmeg and bake for 5 minutes, then lower to 350F. Bake until set.
Gfron1
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Source: The Curious Blogquat
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