Kærnemælk Pie er en amerikansk klassiker. Ristet citronskive giver en tærskestandard til den rige, cremede påfyldning lavet af smeltet smør, kærnemælk og æggeblommer; Piecrust er Pate Brisee rullet i Graham-Cracker crumbs, som tilføjer crunch og farve.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English for you.
“Kærnemælk Pie is an American classic. Toasted lemon slice gives a threshing standard to the rich, creamy filling made of melted butter, buttermilk, and egg yolks; Piecrust is Pate Brisee rolled in Graham-Cracker crumbs, which adds crunch and color. Yield Ingredients Graham Cracker-Coated Piecrust 3 cups buttermilk 1/2 cup (1 stick) unsalted butter, melted and cooled 8 large egg yolks 2 teaspoons vanilla extract 2 cups sugar 1/2 cup all-purpose flour, plus more for work surface 1/2 teaspoon salt 1 tablespoon finely grated lemon zest Blackberry and Blueberry Sauce Directions 1. Preheat oven to 400 degrees. Prick bottom of pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until edges are lightly browned, about 25 minutes. Remove foil and weights, and bake until crust is lightly browned, about 10 minutes more. Cool completely on a wire rack. 2. Reduce oven temperature to 350 degrees. In a medium bowl, whisk together buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine sugar, flour, and salt. Whisk in dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in lemon zest. 3. Pour mixture into pie shell; bake until center is just set, about 1 hour and 10 minutes. Cool, then chill at least 4 hours. Serve cold with berry sauce.”
27.04.2023 @ 09:18
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text into English for you.
“Kærnemælk Pie is an American classic. Toasted lemon slice gives a threshing standard to the rich, creamy filling made of melted butter, buttermilk, and egg yolks; Piecrust is Pate Brisee rolled in Graham-Cracker crumbs, which adds crunch and color. Yield Ingredients Graham Cracker-Coated Piecrust 3 cups buttermilk 1/2 cup (1 stick) unsalted butter, melted and cooled 8 large egg yolks 2 teaspoons vanilla extract 2 cups sugar 1/2 cup all-purpose flour, plus more for work surface 1/2 teaspoon salt 1 tablespoon finely grated lemon zest Blackberry and Blueberry Sauce Directions 1. Preheat oven to 400 degrees. Prick bottom of pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until edges are lightly browned, about 25 minutes. Remove foil and weights, and bake until crust is lightly browned, about 10 minutes more. Cool completely on a wire rack. 2. Reduce oven temperature to 350 degrees. In a medium bowl, whisk together buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine sugar, flour, and salt. Whisk in dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in lemon zest. 3. Pour mixture into pie shell; bake until center is just set, about 1 hour and 10 minutes. Cool, then chill at least 4 hours. Serve cold with berry sauce.”