When baking, follow directions. When cooking, go by your own taste. Laiko BahrsI love desserts, but I have never claimed to be a baker. I like cooking because it's not scientific. Baking requires precise measuring, correct temperature of ingredients, proper procedure, perfect oven temperature and a score of other important factors to create perfect baked goodies. When I'm cooking, I like to throw in a little of this, toss in a little of that and cook a little longer than I should because the rest of the meal isn't quite finished. With baking, precision matters.
My disintrest in baking is not for lack of trying, I swear. Everytime I cook a big, fancy meal for friends or family, I try my hand at baking a tasty treat, and 9 out of 10 times, a flop comes out of the oven. I don't know even know why I continue to torture myself and my guests. Baking, well not necessarily the baking part, but the prep work, takes me twice as long as the actual meal. And for what? An over or underbaked cake, burned caramelized sugar, flat-as-a-flitter cookies, and the list goes on. I suddenly realized that maybe I should try an easier technique that prevents me from cranking up the oven.
Last Sunday afternoon, a wonderful idea came to me...have mom, dad and Adam over, wine and dine them, and convince them to help me decorate the Christmas tree. I told them of my plan and instead of moaning and groaning about decorating, they were thrilled. The powers of persuasion and homecooked food prevailed once again.
I decided upon an easy dinner of grilled filet mignon, oven-baked potato wedges, and steamed asparagus so I could concentrate my efforts on dessert. I crossed my fingers and kissed my elbows that my chocolate pie would come out like a chocolate cream pie should: delcious, fluffy, and full of rich chocolate goodness. So I decided upon a no-bake cream pie recipe. When I used to see "no-bake," imediately, the thought of the famous Jello no-bake cheesecake popped in to my head. That is what I wanted to stay away from, but let's be clear, there is nothing wrong with the Jello no-bake cheesecake, I just wanted to make my dessert from scratch (with only a little help from the grocery store*).
After all the dinner plates were taken off the dining room table, I made my grand entrance with my chocolate pie. The sights and sounds of delight from my guests put a smile on my face but a extra beat in my heart. What if they hated it? What if they spit it out? What if they threw it on the floor and the dogs wouldn't even eat it? I was panicked. But, at the first bite of the perfectly cooked custard, I knew no one will ever skip dessert at my house again.
Chocolate Cinnamon Cream Pie
adapted from Lillian Chou
Store bought 9" graham cracker pie crust*
For the filling:
6 oz. fine-quality bitter sweet chocolate (no more than 60% cacao)
2 tbs. cornstarch
1/3 cup packed light brown sugar, divided
2 large whole eggs
2 large egg yolks
1 cup skim milk
1 1/2 cups heavy cream
1/8 tsp. salt
1/2 stick unsalted butter, cut into chuncks
1 tsp. pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
6 tbs. confectioners sugar
1/2 tsp. cinnamon
Chocolate curls for garnish
Melt chocolate in microwave safe bowl for 2 minutes, at 30 second intervals stirring after each interval.
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Strain through a fine-mesh sieve into melted chocolate and whisk in butter and vanilla.
Transfer hot filling to crust and chill, its surface covered with parchement paper, until filling is cold, about 3 hours.
Whipped cream:
Beat cream with confectioners sugar and cinnamon with an electric mixer until it holds stiff peaks. Spoon over chilled filling.
Chocolate curls:
Take a vegetable peeler and peel chocolate shavings from a chocolate bar. Sprinkle on pie and enjoy.
My disintrest in baking is not for lack of trying, I swear. Everytime I cook a big, fancy meal for friends or family, I try my hand at baking a tasty treat, and 9 out of 10 times, a flop comes out of the oven. I don't know even know why I continue to torture myself and my guests. Baking, well not necessarily the baking part, but the prep work, takes me twice as long as the actual meal. And for what? An over or underbaked cake, burned caramelized sugar, flat-as-a-flitter cookies, and the list goes on. I suddenly realized that maybe I should try an easier technique that prevents me from cranking up the oven.
Last Sunday afternoon, a wonderful idea came to me...have mom, dad and Adam over, wine and dine them, and convince them to help me decorate the Christmas tree. I told them of my plan and instead of moaning and groaning about decorating, they were thrilled. The powers of persuasion and homecooked food prevailed once again.
I decided upon an easy dinner of grilled filet mignon, oven-baked potato wedges, and steamed asparagus so I could concentrate my efforts on dessert. I crossed my fingers and kissed my elbows that my chocolate pie would come out like a chocolate cream pie should: delcious, fluffy, and full of rich chocolate goodness. So I decided upon a no-bake cream pie recipe. When I used to see "no-bake," imediately, the thought of the famous Jello no-bake cheesecake popped in to my head. That is what I wanted to stay away from, but let's be clear, there is nothing wrong with the Jello no-bake cheesecake, I just wanted to make my dessert from scratch (with only a little help from the grocery store*).
After all the dinner plates were taken off the dining room table, I made my grand entrance with my chocolate pie. The sights and sounds of delight from my guests put a smile on my face but a extra beat in my heart. What if they hated it? What if they spit it out? What if they threw it on the floor and the dogs wouldn't even eat it? I was panicked. But, at the first bite of the perfectly cooked custard, I knew no one will ever skip dessert at my house again.
Chocolate Cinnamon Cream Pie
adapted from Lillian Chou
Store bought 9" graham cracker pie crust*
For the filling:
6 oz. fine-quality bitter sweet chocolate (no more than 60% cacao)
2 tbs. cornstarch
1/3 cup packed light brown sugar, divided
2 large whole eggs
2 large egg yolks
1 cup skim milk
1 1/2 cups heavy cream
1/8 tsp. salt
1/2 stick unsalted butter, cut into chuncks
1 tsp. pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
6 tbs. confectioners sugar
1/2 tsp. cinnamon
Chocolate curls for garnish
Melt chocolate in microwave safe bowl for 2 minutes, at 30 second intervals stirring after each interval.
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Strain through a fine-mesh sieve into melted chocolate and whisk in butter and vanilla.
Transfer hot filling to crust and chill, its surface covered with parchement paper, until filling is cold, about 3 hours.
Whipped cream:
Beat cream with confectioners sugar and cinnamon with an electric mixer until it holds stiff peaks. Spoon over chilled filling.
Chocolate curls:
Take a vegetable peeler and peel chocolate shavings from a chocolate bar. Sprinkle on pie and enjoy.
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