Caramel-Meringue Pie

Made from an ageless combination of butter and brown sugar, this cake with a thick caramel filling it turns out even more luxurious if you add the Scottish whiskey. Spread a layer of meringue on top and bake until it is browned.

Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU

Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For filling:

• 2 and 1/4 Art. milk
• 1 tbsp. fat cream
• 6 tbsp. l (90 gr.) Butter
• 1 and 1/4 Art. brown sugar (tamp)
• 3 egg yolks
• 1/4 Art. corn starch
• 1/4 tsp salt
• 2 tbsp. l scotch whiskey
• 1.5 tsp vanilla extract
• 1 tbsp. whipped cream for decoration
• Baked pie base (see recipe below)

For meringues:

• 2 egg whites
• A pinch of salt
• 2 tbsp. l Sahara

The basis for the cake:

• 4.5 tbsp. sifted flour
• 2 tsp coarse salt
• 2 tsp Sahara
• 340 gr sliced cold butter
• 1/2 tbsp. ice water (strain from pieces of ice immediately before use)
• 2 tsp red wine vinegar

Recipes with similar ingredients: shortbread dough, flour, eggs, milk, cream, caramel, brown sugar, wine vinegar, whiskey, vanilla extract, starch, meringue

Recipe preparation:

1. In a large saucepan, mix milk and cream, bring to boil over medium heat. Turn off the fire immediately. melt a thick-walled pan over medium-high heat butter. Add brown sugar, increase heat to moderately strong and cook for 5-7 minutes., stirring constantly, until the mixture is not caramelized. (When the oil turns brown, you Feel the characteristic nutty caramel smell, this is a signal to that the mixture is ready.) While stirring constantly, gradually add butter-sugar mixture to a mixture of milk and cream. If it turns out not uniform, beat it for 20 seconds. hand blender and strain through a fine sieve.
2. Put egg yolks in a medium-sized bowl. Enter about 1/2 tbsp. hot milk mixture. Stir in the corn starch and salt until they dissolve. Pour the mixture again with starch into hot milk in a pan. Add whiskey and mix. Stir constantly while boiling the mixture not moderately strong fire until it thickens and almost begins to boil. When the mixture thickens, the whisk will leave marks on the bottom of the pan, and on some large bubbles will appear on the surface. fire and add vanilla extract. Pour the filling into pre-baked base and cool, covered, for at least 2 hours. or all night.
3. Preheat the oven to 205 ° C. For meringues: Whisk the squirrels with salt until soft peaks, then add sugar and whisk until it will dissolve, and the protein mass will not become brilliant. Lay out the mixture not the surface of a slightly chilled cake and bake for 5 minutes, until meringues are not lightly browned (cappuccino color). Keep in in the refrigerator, by installing a nozzle for shortcrust pastry, or with a hand mixer, mix flour, salt and sugar for a minute. Add butter and beat until crumbs are obtained. In her pieces of oil should remain. In a small bowl, mix water with vinegar. Without turning off the mixer, pour the mixture at medium speed vinegar with water and mix until dough. Still in it pieces of oil should remain. Put the dough on the working surface, divide in half and form round, flat wheels. Wrap each in cling film and refrigerate not less than 30 minutes (Or store in the refrigerator for up to 48 hours or in freezer up to 1 month. If you froze the dough before rolling defrost it in the refrigerator overnight.)
4. When it’s time to roll out the dough, let it warm up a few minutes at room temperature. Sprinkle a worker surface with a few tablespoons of flour and keep the flour under by hand. If you want, you can roll out the dough between two sheets of parchment paper (before rolling, sprinkle flour on the bottom sheet and dough). So it will be much easier to shift it into shape. Not However, it will not be so simple to check how the dough is rolled. Choice for you. Sprinkle a little flour on the surface of the dough and start rolling it from the center, with quick light movements. Not worry if the edges are a little torn, focus on forming a good circle in the center. Lift and rotate 1/4 dough about every minute to make it smooth the thickness of the circle. The dough should be smooth and soft, some they say that it should be like the back of the wrist. If a the dough becomes sticky, once again sprinkle the surface with a little amount of flour, but do not do it more than 2-3 times, otherwise it take too much flour. Instead, put it back in refrigerator for 15 minutes to harden the oil. Keep going roll out the circle so that it turns out at least 5 cm more, than the mold (for example, 28 cm in diameter for a mold with a diameter of 23 cm), or 8 cm. more if you use a deep form.
5. Place a cake or tart pan next to it. We always we use thick aluminum molds, as in glass base baked too fast. However, we know that the advantage of glass molds is that you can easily check base color. Again, the choice is yours. Both options are good. shift the base into a form, the easiest way to wind a finished circle from dough on a rolling pin, and then gently unfold it in a mold. Or you can gently fold it twice, lift it, put it in the center shape and expand. If you are using wax paper, remove top sheet, gently flip the base into the mold and remove remaining piece of paper. Make sure the dough fits well in Do not stretch and do not press the dough to the corners, stretched the dough will shrink again when baking. Raise the edges instead. base and lay it in the corners. If the dough is a little torn, do not worry, it can be stuck. Scissors or sharp knife cut the dough 2 cm from the edge. Crop use to make patches on torn places, pressing them with your fingers (if necessary, moisten them) or set aside.
6. For a single-layer pie: In a circle, tuck the edges of the dough for yourself (not under the edge of the form) to get a thick edge, tight pressing to the form to reduce contraction. To decorate the edge, just press it in a circle with the back of the plug. To it turned out even more beautifully, squeeze it large and index finger of one hand, so that between them a V-shaped protrusion. Repeat the same steps in a circle to make a wavy edge. Before spreading the filling, cool the finished base or basis for 20-30 minutes. When it is full, put top layer of dough and pinch the edges, twisting them in a circle. To decorate the edge, simply press it in a circle with the back side forks. To get a more beautiful edge, squeeze the dough large and the index finger of one hand, so that between them V-shaped protrusion. Repeat the same steps in a circle to to make a wavy edge. To pre-bake the base for pie or tart (without filling) Preheat the oven to 190 ° C. Cover the cooled base with aluminum foil inside (not bend it over the edges of the form, but leave it a little acted, so there was something to grab her for). Fill the foil to the top of the base with ceramic balls or dry beans. Bake 25-30 minutes, until the dough dries and begins to turn pale. Pick up foil with cargo and remove it from the mold. Bake another 10-15 minutes., often checking readiness so as not to overexpose the base until it It will become moderately brown. Exit: 2 bases.