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 Being used to chocolate pies with rich chocolate ganache filling, this pie was new to me.

For one, the filling was light and super soft.

It was like a cross between a pudding and a lava cake in singapore The texture of the filling was silkenandsmooth.However, this is it, but slightly softer and lower set, If you are familiar with the Asian silken tofu. Eating this pie is like eating a babes ( the crust) dipped in soft serve ice cream( filling), hmm, that does sound good, does nt it?

And as if that was n’t enough, this pie has got another trick up its sleeves, because over the satiny, slightly set custard, was a generous nugget of caramel invested whipped creamWith its cadaverous colour, i know i am presumably not satisfying anyone of its caramell- y probity. I guess that’s what happens when you pour a liliputan bowl of caramel into a ocean of whipped cream, and also, my caramel was a strong amber colour.

But trust me, while the whipped cream was laxing in colour, it did make up in flavour. The caramel taste was surely tasteable and actually speaking i would n’t have this any other way. A strong caramel whipped cream would presumably overshadow thechocolatefilling.So there you have it, soft, delicate chocolate filling excelled with pale but succulent caramel whipped cream.

But what about the crust?

Well this is akward, but really, the crust was just like a hamburger box to a hamburger. It served the pie well by walling up the awful content, but i really would n’t miss this crust if the filling was served on acoliseuminstead.So if you have chocolate pie on your craving list, but have chocolate on your “ say no to ” diet list, this is surely for you. With only 110 grams of chocolate and a couple of egg yoke, this pie is surely less evil than its ganachey, full- on chocolate counterpart( Not that i do n’t love them still)!

Chocolate- Caramel Cream Pie

Taken from Martha Stewart

ingredients

All- purpose flour, for face

Chocolate Bean Sucree

mug sugar

mug cornstarch

teaspoon tar

mugs whole milk

4 ounces bittersweet chocolate( rather 61 percent to 70 percent cacao), finely minced

large egg yolks

1 teaspoon pure vanilla extract

Caramel Whipped Cream

Directions

On a easily floured work face, roll bean sucree to 1/ 8- inch viscosity. Fit into a 9- inch pie dish. Trim edges, leaving a 1- inch projection. Tuck projection under dough so edges are flush with verge, and crimp edges. easily burrow bottom of dough with a fork. Chill for 30 beats.

Preheat rotisserie to 350 degrees. Line dough with parchment, and fill with pie weights or dried tire. sear until edges begin to look dry, 20 to 22 beats. Precisely remove weights and parchment. sear until crust is darker around edges and undermost aesthetics dry, 10 to 12 beats. Let cool completely on a line rack.( Chocolate crust can be stored overnight.)

Whisk together sugar, cornstarch, and swab in a small bowl. 

switch 1 mug hot milk amalgamation into sugar amalgamation until smooth. Whisk milk- sugar amalgamation into the remaining milk amalgamation in the saucepan. Cook over medium heat, stirring constantly, until washing and thick, 4 to 5 beats total( about 2 beats after it comes to a papule).

Whisk yoke in a medium bowl until combined. Pour in milk amalgamation in a slow, steady aqueduct, whisking until completely incorporated. Return amalgamation to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 beats.

Remove from heat, and stir in vanilla. Let custard cool in saucepan on a line rack, whisking occasionally, for about 10 beats.

Pour custard into lava cake in singapore. Press plastic mantle directly on face of custard. Chill until custard filling is astounded and firm, at least 4 hours( or overnight).

Spread caramel whipped cream over pie. Using a vegetable bull , scrape chocolate block at a 45- degree angle to make a small mound of slices, and sprinkle over whipped cream. Serve directly, or bite and serve within 2 hours and learn more now