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Thread: Hawaii Custard Pie

  1. #1
    dsi1 Guest

    Default Hawaii Custard Pie


    Here's a custard pie I made last night for the first time. It's unusual
    in that it uses canned milk and a larger than normal amount of eggs and
    includes corn starch but no nutmeg. It also recommends letting the mix
    sit overnight and to skim the surface to remove all the air bubbles.
    This is a good idea if you want a glossy surface and no cavities in the
    custard. I have wondered how the Chinese get that distinctive appearance
    in their custard pies. Unfortunately, I didn't have the time to do this.

    I did add more mix after 10 minutes of baking however, I have no idea
    what the point of that was. As usual, the cooking time is pretty random
    - I had to bake mine considerably longer. Make sure you don't over cook
    this. The pie has a creamy, pudding-like consistency.

    It's a good recipe - I'd never guess that it uses canned milk. This will
    give you a pie that is pretty much a regional specialty.


    http://www.starbulletin.com/features...tard_pies.html

  2. #2
    Cheryl Guest

    Default Re: Hawaii Custard Pie


    "dsi1" <[email protected]> wrote in message
    news:bmJGm.51$[email protected]..
    >
    > Here's a custard pie I made last night for the first time. It's unusual in
    > that it uses canned milk and a larger than normal amount of eggs and
    > includes corn starch but no nutmeg. It also recommends letting the mix sit
    > overnight and to skim the surface to remove all the air bubbles. This is a
    > good idea if you want a glossy surface and no cavities in the custard. I
    > have wondered how the Chinese get that distinctive appearance in their
    > custard pies. Unfortunately, I didn't have the time to do this.
    >

    Thanks! Looks good!

    > I did add more mix after 10 minutes of baking however, I have no idea what
    > the point of that was.

    Well, it said in the article it was to keep the filling from shrinking.


    (saved)


  3. #3
    dsi1 Guest

    Default Re: Hawaii Custard Pie

    Cheryl wrote:
    >
    > "dsi1" <[email protected]> wrote in message
    > news:bmJGm.51$[email protected]..
    >>
    >> Here's a custard pie I made last night for the first time. It's
    >> unusual in that it uses canned milk and a larger than normal amount of
    >> eggs and includes corn starch but no nutmeg. It also recommends
    >> letting the mix sit overnight and to skim the surface to remove all
    >> the air bubbles. This is a good idea if you want a glossy surface and
    >> no cavities in the custard. I have wondered how the Chinese get that
    >> distinctive appearance in their custard pies. Unfortunately, I didn't
    >> have the time to do this.
    >>

    > Thanks! Looks good!
    >
    >> I did add more mix after 10 minutes of baking however, I have no idea
    >> what the point of that was.

    > Well, it said in the article it was to keep the filling from shrinking.
    >
    >
    > (saved)


    The pie did not shrink, instead, it expanded a bit - and had rounded
    edges with a flat top. The extra eggs may account for the growing
    filling. I guess I'd have to make a pie without putting in more custard
    to see the reason it's done. I used a pre-made crust and it came out
    perfect. A typical custard pie will usually have a soggy crust.

    Here's an accompanying article on a pie crust. This looks tricky because
    technique plays an important role.

    http://www.starbulletin.com/columnis...tml?page=1&c=y

    My guess is that these recipes are Chinese adaptations of custard pie
    and pie crust. The Chinese have their own way of doing these things so
    you'll get a pie that sorta looks like a custard pie but it's different
    in some way. Same thing goes with Chinese apple pie. :-)

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