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Caramel Meringue Pie
By Andy | January 28, 2009
Caramel Meringue Pie
Serves 6
Prep time : 5 minutes
Cooking time : 45 minutes
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Ingredients
2 sheets frozen ready-rolled shortcrust pastry.
3 1/2 tablespoons plain flour.
1/2 cup firmly-packed brown sugar.
1 cup milk.
1/2 cup thickened cream.
2 eggs, separated.
1 teaspoon vanilla extract.
1/4 cup white sugar.
50 grams butter, chopped.
1 egg white.
1/2 cup caster sugar.
Method
Preheat oven to 180 C. Place baking tray in oven.
Place partially thawed pastry in a 25cm pie plate, and trim away excess pastry.
Using a fork, pierce the base several times.
Chill pastry in the freezer for about 10 minutes.
Place on hot tray and bake for 8 to 10 minutes. Set to one side to cool.
In a saucepan combine the brown sugar and flour.
To a jug, add milk, cream and egg yolks. Lightly whisk to combine.
Add the milk mixture to the saucepan, whisking while pouring to prevent lumps forming.
Cook over medium-low heat for 5 to 8 minutes, bring the mixture to the boil.
Remove from heat and add vanilla. Cover the surface with plastic wrap and allow to cool.
Over medium heat, place a small saucepan and add the white sugar.
Cook stirring frequently for 3 to 5 minutes. Sugar should be dissolved and golden in color.
Remove form heat and add butter. Tilt pan from side to side to mix through.
Stir until smooth.
Add hot caramel to custard mixture and whisk to combine.
Pour into cold pie case, smooth over the surface and chill for at least 2 hours.
Using an electric mixer, beat 3 egg whites until soft peaks form.
Add caster sugar a little at a time, making sure that the sugar has dissolved before adding more.
Once meringue is thick and glossy, spread over set caramel and bake for 10 minutes.
Serving
Allow to cool completely. Serve.
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Topics: Desserts, Sweet Snacks | No Comments »
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