Vlad joined Abby Gail, Stone and I for the evening and as always we had a wonderful time. This was Abby Gail's first time to meet Vlad, whom she found to be enchanting. Recently, Vlad had taught me how to cook a Romanian meal, which I did during the week of Thanksgiving for my daughter-in-law, her parents and the rest of the family. The meal, by the way, was a success and I was eager to have Vlad over to reminisce.
Caramel Pie
Serving 8-10
Ingredients:
1 single crust pie
Two (14 ounce) cans sweetened condensed milk
1 pint heavy whipping cream
1 teaspoon vanilla extract
1/3 cup confectioners sugar
1 Tablespoon jello instant vanilla pudding mix, dry
Optional: chocolate curls
Directions:
Bake pie crust and set aside to cool.
Preheat the oven to 350'. Scoop the condensed milk into a 9"X13" glass baking dish. Cover the container with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2-3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like delve de leche. Don't worry if it is lumpy; it will smooth our as it chills.
Scrape the caramel filling in a bowl. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled, at least 4 hours.
About 3 hours prior to serving carefully spoon and spread caramel into cooled pie crust. It will be very thick, just do this slow and it will smooth out.
With a mixer beat heavy whipping cream, vanilla extract, confectioners sugar and jello instant vanilla pudding mix until light and fluffy. Spread onto of caramel. Keep refrigerated. Optional: chocolate curls.
My Table Awaits
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