Ingredients
1 1/2 c. sugar
2 Tbsp. cornmeal
2 Tbsp. flour
3 eggs, separated
1 c. milk
2 Tbsp. margarine
1 tsp. vanilla
1 unbaked pie crust
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Slowly melt 1/2 cup of sugar in heavy saucepan or skillet over low heat until it begins to caramelize. Meanwhile, mix remaining sugar, cornmeal, flour, egg yolks, milk, margarine and vanilla in heavy saucepan. Bring to boil, stirring constantly. When pie mixture comes to rolling boil, add the caramelized mixture. Continue stirring and cook until thick. Pour into pie crust and bake at 400° until crust is brown. Beat egg whites with 3 tablespoons sugar. Top pie with meringue and brown.