torch to caramelize the sugar. Clare suggests you do what French housewives have done for years: use the oven broiler. The caramelized crust that forms on top of the dessert will not have the hard shell-like texture that comes from using a professional kitchen torch (or even an industrial model à la the firefighter’s bake sale), but the taste of the crunchy, warm sugar atop the creamy silk of the egg custard will be sinfully satisfying. This recipe calls for 6 egg yolks, but do not discard the whites: you can use them to make Nonna’s Brutti Ma Buoni (“Ugly but Good”) Italian Cookies. (See the recipe at www.CoffeehouseMystery.com.)
Makes 4 to 8 servings (depending on ramekin size)
6 large egg yolks
⅔ cup confectioners’ sugar
1⅓ cups whole milk
1⅓ cups light cream
2 teaspoons pure vanilla extract
For topping: ⅓ cup turbinado sugar or “sugar in the raw” (Do not substitute granulated white sugar. If you can’t find raw sugar, use light brown sugar.)
Step 1 — Make the custard: Preheat oven to 300° F. Using an electric mixer, beat the egg yolks with the sugar until smooth. Mix in the milk, cream, and vanilla. Pour the mixture evenly into four individual 7 -8-ounce size ramekins (or eight 4-ounce size ramekins). Set ramekins in a shallow roasting or baking pan and create a water bath by pouring water into the pan until it reaches halfway up the outside of the ramekins.
Step 2 — Bake the custard: Bake until set, about 1 hour. Cooking time may be longer or shorter based on your oven and the size of your ramekins. So when is it done? You are looking for the top to set. The custard may still jiggle slightly, but the top should no longer be liquid. It should feel firm (spongy but set) when lightly touched, and when a toothpick or skewer is inserted down into the custard at the edge of the cup, it should come out clean. Otherwise, keep baking and checking.
Step 3 — Chill it, baby: Remove from oven and cool to room temperature. Cover each ramekin tightly with plastic wrap and chill completely in fridge for 4 hours or overnight. (Note: Covering with plastic will keep a skin from forming, but be sure to allow the custard to cool completely before covering.)
Step 4 — Caramelize the top: Okay, here’s the “poor girl” part. If you do not have a kitchen torch to caramelize the sugar, then take Clare’s advice. Before serving, sprinkle turbinado sugar over the top, set ramekins in a shallow pan filled with ice (to keep custard cool), and place under your oven broiler for a few minutes to caramelize. Check often. Do not let sugar burn. Serve immediately. (Note: If substituting light brown sugar, re-chill in fridge to harden top.)
Clare Cosi’s Blueberries ’N’ Cream Coffee Cake Pie See photos of this recipe at www.CoffeehouseMystery.com
Mix, pour, bake, eat. Given the flour and eggs on the ingredient list, this supremely easy batter filling gives you a unique cross between a dense coffee cake and a fruit pie. Blueberries are truly the star of this confection, and their fresh, sweet, slightly tart flavor bursts brightly in your mouth with every delicious bite (and it’s just as good, if not better, right out of the refrigerator the next day).
Makes one 8- or 9-inch pie
2 pints fresh blueberries
1¼ cups all-purpose flour
1 cup granulated sugar
teaspoon salt
⅔ cup half-and-half
2 large eggs
1 teaspoon cinnamon
1 Clare’s Cinnamon Graham Cracker Crust (recipe follows) or prebaked 8- or 9-inch graham cracker or shortbread crust
Step 1 — Toss blueberries with flour: Rinse and dry your blueberries. Toss with 2 tablespoons of the flour. (You are coating the berries with flour to soak up excess liquid during baking.)
Step 2 — Make batter: Preheat oven to 375° F. Using a simple hand whisk, gently blend the flour, sugar, salt, half-and-half, eggs, and cinnamon. Do not overmix or you’ll toughen the batter. Carefully fold in the flour-tossed blueberries. (You are not crushing the berries, just gently folding.)
Step 3-Bake: Pour the batter into your pie shell. If using an 8-inch crust, there may be a bit too much batter, that’s okay, just hold it back. (See my crust tips below.) Bake about 1 hour. When is it done? The trick here is not to undercook the pie. You want the batter to firm up completely. The pie is done when a knife or skewer inserted down into the pie at the center comes up with little to no loose batter sticking to it. (You will always see some blueberry juice smeared on the knife or skewer when you insert it.) After 1 hour, check your pie. If not done, keep returning to the oven for 5-minute intervals until the pie is fully baked. (Depending on your oven, it may take 5-15 extra minutes beyond the initial hour.) Remove from oven and cool on a rack for at least 30 minutes before cutting. Enjoy plain or with sweetened whipped cream or ice cream.
Pie Crust Tip #1 — Store-Bought: When I have no time to make a homemade crust, I simply purchase a prebaked graham cracker pie shell from my local grocery. I know that sounds odd. Premade crusts are primarily used for unbaked cream or pudding pies, but they work very well in this recipe! As the blueberry batter bakes, it caramelizes the graham cracker crumbs in the prebaked shell, giving a wonderfully sweet, satisfyingly al dente texture to your final pie crust, a nice contrast with the soft, slightly tart filling. An important point to remember if you do this: before pouring the batter into your store-bought pie shell, set the shell, aluminum pan and all, into a standard, empty metal pie pan. This added sturdiness will make the pie much easier to handle as you transfer it to the oven and finally cut and serve the pie. Final note: the store-bought crusts come with the aluminum pan’s edges folded down. Before baking the pie, be sure to unfold these edges, opening them up completely. This will make cutting the pie and removing the slices much easier!
Pie Crust Tip #2 — Homemade: Press-in graham cracker (or cookie) crusts are very easy to make. If you have time for this extra step, see Clare’s Cinnamon Graham Cracker Crust below.
CLARE’S CINNAMON GRAHAM CRACKER CRUST
Makes one 8- or 9-inch press-in pie crust
Nine 2½ × 5-inch square cinnamon-flavored graham crackers
½ cup butter, melted
Pulverize the graham crackers into crumbs using a food processor, blender, rolling pin, or another fun smashing device. This should give you about 1¼ cups of crumbs. Mix the crumbs with the melted butter. Press into an 8- or 9-inch pie pan.
For Clare’s Blueberries ’N’ Cream Coffee Cake Pie: Chill for 20 minutes before filling and baking. There’s no need to pre-bake for my blueberry pie recipe — just chill and fill.
For no-bake pie recipes: If you’d like to use this crust recipe for a cream, pudding, or other no-bake pie recipe, then you will need to bake this crust before filling. Preheat oven to 350° F and bake for 8 to 10 minutes, depending on your oven. Do not over bake or it may turn out too hard!
Final Note: If you prefer regular graham crackers to the cinnamon-flavored variety, be sure to add 2 tablespoons of sugar to this recipe.
