Take a wee bit of time for yourself,
go lay in the grass before it all disappears into autumn's halo,
dip your toes into the lake,
and make something exquisitely tasty,
like these little vanilla cream blueberry tartlettes.
(recipe below)
go lay in the grass before it all disappears into autumn's halo,
dip your toes into the lake,
and make something exquisitely tasty,
like these little vanilla cream blueberry tartlettes.
(recipe below)
For the crusts, use any pie crust recipe that suits your fancy,
I used a traditional one but rolled the dough in cinnamon before baking
(extra nom-factor)
Also be sure to snatch any last summer fruits you can find for toppings!
FOR THE VANILLA CREAM
1 1/2 cups whole milk
1 egg
2 egg yolks
6 tablespoons sugar (3 ounces)
1/4 cup all-purpose flour (1 1/4 ounces)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
I used a traditional one but rolled the dough in cinnamon before baking
(extra nom-factor)
Also be sure to snatch any last summer fruits you can find for toppings!
FOR THE VANILLA CREAM
1 1/2 cups whole milk
1 egg
2 egg yolks
6 tablespoons sugar (3 ounces)
1/4 cup all-purpose flour (1 1/4 ounces)
2 tablespoons unsalted butter
2 teaspoons vanilla extract
To make the vanilla cream:
Place the milk in a medium sauce pan set over medium high heat. In a bowl, whisk the egg and egg yolks together. Once they are well blended, sprinkle the sugar over the top and whisk it into the eggs until smooth. Next, do the same with the flour, whisking until combined and slightly thickened. Once the milk reaches a low simmer, remove it from the heat. Add about one cup of the hot milk to the egg mixture in a slow, steady stream while whisking constantly. Once the milk is blended into the egg mixture, pour the eggs into the saucepan and whisk until combined. Set the mixture over medium high heat, whisking constantly while it comes to a boil. Continue to cook for one more minute (still whisking constantly) until the mixture is very thick. Once thickened, remove from heat and stir in the butter and vanilla. Cover with a layer of plastic wrap on the surface of the cream and allow to cool to room temperature. Once cooled, chill in the refrigerator for at least an hour (I let mine sit overnight).
Place the milk in a medium sauce pan set over medium high heat. In a bowl, whisk the egg and egg yolks together. Once they are well blended, sprinkle the sugar over the top and whisk it into the eggs until smooth. Next, do the same with the flour, whisking until combined and slightly thickened. Once the milk reaches a low simmer, remove it from the heat. Add about one cup of the hot milk to the egg mixture in a slow, steady stream while whisking constantly. Once the milk is blended into the egg mixture, pour the eggs into the saucepan and whisk until combined. Set the mixture over medium high heat, whisking constantly while it comes to a boil. Continue to cook for one more minute (still whisking constantly) until the mixture is very thick. Once thickened, remove from heat and stir in the butter and vanilla. Cover with a layer of plastic wrap on the surface of the cream and allow to cool to room temperature. Once cooled, chill in the refrigerator for at least an hour (I let mine sit overnight).
also, if you enjoy recipes & the like, my very good friend Hattie has a beautiful, delectable food blog,
Edibles,
that you should take a peek at. Her images and recipes are astounding.
Feel free to share any more earthly delights you enjoy!
Edibles,
that you should take a peek at. Her images and recipes are astounding.
Feel free to share any more earthly delights you enjoy!
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