After the long-awaited break from working, now I am back and have just started again. It means that I’m gonna be absent from my blog from time to time but I promise to myself that I have so many things to post and I wanted to finish them all. I wont fail myself and I know I wont.. ha ha ha! My blog is one great therapy to make me sane and functional in my oh so stressful world….
Anyway this is one yummy dessert/sweets/merienda that my hubby and my daughter both liked. In fact, for his birthday, my hubby even requested it. It turned out my daughter would also be a great fan. I made it again last father’s day and guess what..its presence is always heartwarming and now its a mainstay in our fridge. Back home I love those that I can buy in a local bakery, theyre sweet, soft, warm and packed with eggy goodness that no matter how I reminded myself not to indulge too much..in the end I would eat 3 or 4 slices..imagine that..
For the pastry:
1/2 cup unsalted butter at room temperature
1/3 cup+1 tbsp caster sugar
1 cup+2/3 cup plain flour
1 egg beaten
1-2 tbsp cold water
To make the pastry:
Combine flour and sugar in the bowl. Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs. Mix in lightly the egg and knead the dough until it just about comes together. If the dough seems dry, you may add cold water. Knead for a while and form into a ball. Remember not to over knead because it will gonna be difficult to roll out. Wrap it in cling wrap and set aside in the fridge for 30 minutes. Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. Line a 23 cm pie pan making sure to press the pastry well into sides. Bake in a preheated oven 350/180 for 15 minutes. Trim the excess pastry from the edge. Set aside.
For the filling:
2 1/3 cup fresh milk
4 eggs separated
1/2 cup caster sugar
1 1/2 tbsp cornflour/cornstarch
To make the filling:
In a bowl, mix: flour, sugar and egg yolk. Stir in the milk into the mixture. Whip the egg white to soft peaks and fold gently into the milk/egg yolk mixture with a spoon. Pour the filling on the prepared baked pastry. Bake at 350/180 for 20 minutes or until the top is slightly brown. Then bring down the oven temperature to 250/110 and bake for 1 hour more until the custard is just set. The center should wobble a little. Remove from oven and let it cool.
The first time I ever attempted to make own crust and yes I did not fail..its simplicity, its magic and its a delight
Upon seeing this, I could not help myself from laughing..yes I laughed with my excitement…lol!
Oh, I found this disturbing and it gave me doubt, I silently wish at least it will turn out edible..seeing the bubbles on top made me apprehensive.
Oh goodness, it was not really the way I wanted but I think its good..It brought a lot of memories..now I miss everything about home….
Here’s a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie which is a part of our childhood is just right here and I couldn’t help myself..my thoughts went back down the memory lane. I can only smile and enjoy… Have a great week to all. Lets eat. Lets giggle and let’s be merry.
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