Rum-vanilkový krémový koláč
První kousnutí tohoto zdánlivě tradičního smetanového koláče ve stylu padesátých let je docela překvapivé, s nádechem rumu v krémové i krémové šlehačce.
Zdroj: Martha Stewart Living, červen 2008
Podávání
První kousnutí tohoto zdánlivě tradičního smetanového koláče ve stylu padesátých let je docela překvapivé, s nádechem rumu v krémové i krémové šlehačce.
Zdroj: Martha Stewart Living, červen 2008
Podávání
Richard
27.04.2023 @ 01:31
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
The first bite of this seemingly traditional cream pie in the style of the 1950s is quite surprising, with a hint of rum in both the creamy filling and whipped cream. Source: Martha Stewart Living, June 2008. Serving Size: 12. Ingredients: All-purpose flour for dusting, 1/2 recipe Pate Brisee for Rum-Vanilla Cream Pie, 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 1/2 cups whole milk, 1 vanilla bean, split and scraped, pod reserved, 4 large egg yolks, 1/4 cup plus 1 tablespoon (2 1/2 ounces) golden rum, preferably Appleton, 2 ounces (4 tablespoons) unsalted butter, softened, 1 cup heavy cream, 1 teaspoon confectioners sugar. Instructions: 1. On a lightly floured work surface, roll out pate brisee to a thickness of 1/8 inch. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Fold under and crimp as desired. Prick bottom with a fork. Chill for 30 minutes. 2. Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 15 to 18 minutes. Carefully remove weights and parchment. Bake until bottom and sides are golden brown, 12 to 15 minutes more. Let cool completely on a wire rack. (Crust can be stored overnight.) 3. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and vanilla seeds and pod. Cook over medium-high heat, whisking constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil). 4. Whisk egg yolks in a medium bowl until combined. Slowly pour in milk mixture, whisking constantly, until fully incorporated. Return mixture to saucepan and cook over medium heat, whisking constantly, until it comes to a boil, 1 to 2 minutes. 5. Remove from heat and stir in 1/4 cup rum. Add