This old-fashioned cake is great for freezing and for surprise guests!
* Ingredients :
° 3 scrambled eggs
° 1/2 cup low fat milk
° 1 teaspoon vanilla
° 1 cup sugar
° 1 tablespoon cornstarch
° 1/2 teaspoon salt
° ½ c melt & cooled butter
° 1 9 inch uncooked puff pastry
* Directions :
Heaat oven 350 degres F .Blend eggs, milk also vanilla to smooth.Mix sugar, cornstarch and bread; Salt.Add ghee to sugar mixture also fry; mix .Adding butter & sugar mixture to dried ingredients & stir.Pour the filling into an unbaked cake pan.
Bake for 55 minutes (your time may vary depending on the oven).
Let the pie cool completely.
Tips and notes:
Can I use my own pie crust versus store-bought pie crust? You bet your ass can!If you need help, here's my favorite pie crust recipe from my friend Amy at House of Nash Eats.
Is pancake curd supposed to be liquid?No, it snaps into place and can be cut easily.When you take it out of the oven, it will still wobble a little, but it takes time to cool down and settle. If your liquid is liquid - it is incomplete! You want the filling to be loose/wobbly (sort of like thick custard) when tapped, but not runny and the top very brown.After cooling to room temperature, put the waved in the refrigerator.Are milk and checkerboard cake the same thing? Not!Buttermilk is a custard and does not contain cornstarch (which is often the case).
Enjoy !
