Friday, June 13, 2008
Basil Pie Parade continues: Apricot Custard Pie with Basil
What do you do with the extra yolks one commentor asked me recently? Hell if I know. Kidding. I freeze them or use them quickly. For example, I made a custard pie. I had lovely apricots at home and somehow decided to encase them in a lovely basil custard. Again, I was inspired by Susan from Wild Yeast to use basil with fruit.
One caution is that you must soak the apricots in sugar--otherwise they could be mouth-puckeringly sour. Other than that, this was a visually stunning dessert.
I made this a while ago so I don't have a true recipe, but I do have a plan (half the battle in cooking.) And, as this is different from Susan's (though clearly inspired), I felt it would be okay to I send this over to Weekend Herb Blogging run by Astrid of Paulchen's Kitchen and started by Kalyn of Kalyn's Kitchen.
Apricot Custard Pie with Basil (inspired by Wild Yeast.)
Roll out a pate brisse and put it in a deep pie pan. Finish the edge as you wish and pucture the bottom.
Soak 1 lb apricots (halfed and depitted) in cool water. Drain, pat dry, and add sugar. Arrange in the pie shell.
In a medium sauce pan, heat:
1-1/2 cups sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolk
1-1/4 cups heavy cream
2 leafs of basil
Let cream cool. Add:
3 teaspoons cornstarch
Pour over the apricots and bake at 350 for 35 minutes, tent with foil, and bake at least 15 more minutes or until set. (Think pumpkin pie consistency.)