Earl Grey and Lavender Custard Pie by Margaret Ouchida

by Tracy Kong | Oct 21, 2020 | Baking, Culinary, Dessert

Earl Grey and Lavender Custard Pie

Margaret Ouchida

INGREDIENTS

• 9” unbaked, deep dish pie shell

• 2 1/4 cups scalded Earl Grey milk*

• 3 eggs, beaten

• 1 egg white

• 3/4 cup lavender syrup*

• 1/4 tsp salt

• 1 teaspoon vanilla extract

Lavender syrup

• 1 cup water

• 4 tablespoons fresh lavender or dried culinary lavender

• 1 1/3 cup sugar

• 2 tablespoons honey

• sieve/strainer

Bring water and lavender to a boil.

Once the water starts to boil, stir in the sugar until the sugar is completely dissolved.

Reduce heat to the lowest setting and simmer for 5 minutes.

Add honey and stir.

Remove pot from the heat and let the mixture steep for at least an hour.

Strain out the lavender and pour the syrup into a clean, airtight glass container.

Store in the refrigerator for up to a week.

What to do with left over lavender syrup?

Try lavender milk – steamed milk with lavender syrup, yum!

DIRECTIONS

Preheat oven to 400 degrees F.

Mix together eggs, lavender syrup, salt, and vanilla. Stir well.

Blend in the scalded milk, a little at a time.

Brush egg white onto inside bottom and sides of pie crust to help prevent a soggy crust.

Pour custard mixture into pie crust (I place the pie crust on the oven rack first and then pour the mixture into the pie crust to prevent spillage)

Bake for 50 to 60 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven)

Remove from oven and cool on rack

Store in refrigerator

Although pie can be eaten warm, when it is chilled it will hold its form better when cut

Options: Lavender Custard Pie: replace Earl Grey Milk with whole milk

Earl Grey Custard Pie: replace lavender syrup with sugar

Earl Grey Milk

• 2 1/4 cups whole milk

• 6 tsp Earl Grey tea leaves or equivalent in tea bags

• cheese cloth/fine sieve/tea infuser

Scald milk.

Once milk is scalded, turn off the heat and remove pot from the burner.

Place loose leaf tea (in cheese cloth/sieve/tea infuser) or tea bags in milk and let it steep for 4 – 5 minutes.

Remove tea leaves after allotted time

Not –So-Frittata Strata by Tiffany Talavera

by Tracy Kong | Aug 18, 2020 | Baking, Culinary

Not –So-Frittata Strata

Tiffany Talavera

PREP TIME: 30 min COOK TIME: 30 min or until center is firm, slightly crisp top

YIELDS: 4-6 pieces small pan 7-10 pieces large pan

INGREDIENTS

1 tbsp. extra-virgin olive oil

2 cloves garlic, minced

½ cup white/ green onion

2 cups raw baby tomatoes

Salt (smidge) and pepper

8 large eggs or Container of (egg whites if preferred)

2 tsp. dried oregano/ mixed Italian herbs

2 Tbsp. 1% milk or whipping cream if preferred creamer

½ cup mozzarella/ parmesan

½ cup sliced cured meats {I am using Prosciutto, Coppa, Milano, Soppressata} Salamis used

*Also suggested to use ham, Canadian bacon, bacon, peperoni

1 bag White/ sourdough bread or Texas Toast

DIRECTIONS

Preheat oven to 350°- Coat with olive oil in a large oven-proof pan or skillet. Next layer bread on the bottom. This can be cubes or slices of bread. In a large bowl, whisk together eggs, herbs, and milk and season with salt and pepper. Add onions and garlic to mixture of heavy cream and egg mixture in the bowl and set the mixture with set aside.

Layer meats, then bread, then cheese and tomato and bread. Pour eggs over meat/cheese/vegetables in pan. Try not to fill the whole pan leaving room at the top for parmesan cheese to be cover top.

Once topped with cheese and cured meats and make sure eggs are settled in pan evenly covering pan. Transfer to the oven to bake until eggs are cooked through, 15 to 25 minutes until the center rises and the toppings slightly brown.

Remove from oven to rest for about 6 minutes more. The center will flatten. Use the toothpick to test the center if firm. Then ready to cut and serve.