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| Quebec City Sugar Pie with Thick Cream |
"This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert."
Ingredients :
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 unbaked 9-inch pie crust
- 1 cup light whipping cream
- 2 cups heavy cream
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H |
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- Preheat oven to 400 degrees F (200 degrees C).
- Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
- Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
- Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.
Notes :
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