Cream Pie with Caramel Topping, baked in oven For the pie 425gr puff pastry (1 square sheet) 1 tbsp sugar 2 tbsp cinnamon For the filling 1 cup of fresh milk 1 tbsp caster sugar 1 tbsp all-purpose flour 1 large egg 1 tsp vanilla extract For Topping 4 tbsp caster sugar 200ml fresh cream (1 cup) Method of Preparation Pastry - Preheat oven to 180ºC/350ºF. - Lay pastry on a non stick silicone sheet. - Sprinkle on the pastry cinnamon and sugar. - Roll puff pastry and cut it into six equal pieces. - Push down with your fingers each piece, and then place each one into a six cup cake pan. - Bake for about 15 minutes. Filing - Mix with a whisk all ingredients; then fill the baked pastry as it is in the cup cake pan. - Bake for another 25-30 minutes. - Set aside; allow to cool for 5 minutes. - Remove baked pies from cup cake pan. Topping - Put the sugar in a heavy-based saucepan and simmer until sugar melts without stirring; then pour the fresh cream and stir all the way until melted sugar and fresh cream are blended. - Pour caramel on top of the baked pies and serve.
- 13,201 hits
© All Rights Reserved. All recipes, text and photographs are the original creations of the author.© Eftychia and DreamsofCakes.wordpress.com, 2011. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Eftychia and DreamsofCakes.wordpress.com with appropriate and specific direction to the original content.