| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Essnce02 |
12 |
servings |
INGREDIENTS
| 1 |
|
Prepared pie shell |
|
|
(deep tart pan) |
| 1 |
qt |
Cream |
| 2 |
c |
Sugar |
| 1 |
|
Vanilla bean; split in half |
| 7 |
|
Egg yolks |
| 2 |
lb |
Fresh peaches; quartered, |
|
|
Caramelized |
|
|
Whipped cream; in pastry bag |
|
|
Fitted with star tip |
|
|
Fresh mint sprigs |
|
|
Powdered sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. In a sauce pot, combine the cream, sugar,
scraped vanilla and vanilla bean. Bring the cream up to a simmer to
dissolve the sugar. Simmer for about 3 to 5 minutes. Remove from the
heat and discard the vanilla bean. In a mixing bowl, whisk the egg
yolks until frothy. Temper the cream into the yolks. Line the pie
shell with the caramelized peaches. Pour the custard over the
peaches. Bake the pie in a water bath. Bake for 40 to 45 minutes or
until the custard is set. Remove from the oven. Serve cold. Place a
slice of the tart on a plate. Garnish with the whipped cream, mint,
and powdered sugar. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2361 broadcast 04-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-17-1998
Recipe by: Emeril Lagasse
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