Orange Custard Cream Pie

How to Make Custard for a Coconut Cream Pie - Mad Hungry with Lucinda Scala Quinn

Описание:

Lucinda Scala Quinn makes a coconut cream pie by filling a blind baked crust with with a custard made from flour, sugar, salt, warm milk, egg yolks, butter, vanilla extract and unsweetened coconut flakes.

Visit the Mad Hungry Blog: http://full.sc/HwRmnK
Subscribe for more Mad Hungry now!: http://full.sc/HwRDqW

----------------------------------------­-----------------------

Want more Mad Hungry?
Twitter: http://full.sc/18TH4E2
Facebook: http://full.sc/HwRHqq
Shop OpenSky: http://full.sc/18TH6fk

How to Make Custard for a Coconut Cream Pie - Mad Hungry with Lucinda Scala Quinn
http://www.youtube.com/user/MadHungryLSQ

You'll Need:

1 (14 ounce) can sweetened condensed milk
4 eggs, separated
1/2 cup orange juice
2 tablespoons orange liqueur
1 (9-inch) pie shell, baked
1/2 cup granulated sugar
1/2 teaspoon cream of tartar
Pinch of salt

Procedures : Preheat oven to 350 degrees F.

Filling: Stir together sweetened condensed milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set. Remove from the oven and increase oven temperature to 450 degrees F.

Meringue: Combine egg whites and sugar in a metal bowl. Set in a pan of simmering water (or place the pan directly over lowest heat if desired) and stir for a minute or two until the sugar has dissolved and the mixture is warm. Remove from heat. Add cream of tartar and salt, and beat until the meringue stands in soft peaks. Spread over the pie and return to the oven for about 5 minutes, until golden. Cool to room temperature