So I’ve been working on making some cupcakes for the past couple of days (maybe I’ll post something on that later). What I originally planned to use with those cupcakes was a nice swiss meringue buttercream. I was going to divide the basic batch in half or maybe thirds, and then tint and flavor them accordingly. And since it’s a meringue, that meant just using the egg whites.
Fast forward to the part when you add the butter, and guess what happened next. Well, the minute I added the butter, everything just deflated. I thought, “That’s weird. It’s not like I’ve never made this before.” So fast forward to take two and lo and behold, the same thing happened. That meant a change of plans. It also meant that I had 26 egg yolks that were just kinda hanging out in the refrigerator (10 for each batch of buttercream, plus 6 from a batch of 7-minute frosting that I made as a replacement).
Now what do you do with that many egg yolks? I didn’t have the foggiest idea. The only thing that I could come up with was making maybe a gallon of lemon curd which wasn’t the best solution (in my opinion). So after doing some searching, I came across a recipe for a Classic Egg Custard Pie with Lots of Nutmeg on Martha Stewart’s website. It looks fairly simple, plus it uses 12 egg yolks! Of course, I’ll still need to make a lemon curd anyway. Or maybe a lime curd.
A couple of caveats — I didn’t have the correct pan so I had to improvise. Since I didn’t have the correct pan, I had lots of extra filling. So I just decided to have a couple of small baking dishes (which I use for baked eggs — I’ll post on that later) and an old ramekin act as stand-ins without crusts. I also didn’t bother with the “sweet pastry dough” that was listed in the ingredient list. I already had some pate brisee in the freezer so I just used that. Plus, I didn’t have a vanilla bean hanging around, but I did have some vanilla extract. . . Also, I didn’t have enough cream so I added a little roux to the mix. Oh yeah, and some of the measurements could be a little off cuz some of the yolks had broken so there might be a little bit more in what I made. Oops. Wow — that’s lots of changes. And I forgot; I don’t have arrowroot, so I used corn starch.
Here’s you’ll need for my version (but check out Martha’s at the link I listed earlier):
- all-purpose flour for dusting
- 1/2 pate brisee recipe (check out my earlier post)
- 1 t. vanilla extract
- 1 1/2 c. heavy cream
- 2 1/2 c. whole milk
- 1 t. flour
- 1 t. butter
- 12 egg yolks at room temperature
- 1/2 c. granulated sugar
- 2 t. cornstarch
- 1/4 t. ground nutmeg, plus more for dusting
- confectioners’ sugar for dusting
1. Preheat oven to 350. On a lightly floured surface, roll out dough to about a 1/8 inch thick round. Place in a 9″ tart pan that was lined with parchment on the bottom. Trim off excess crust (save the trimmings — form them into a ball and put them in the fridge or freezer). Blind bake for 12 minutes, remove pie weights (or rice or beans) and bake for about 25 minutes until golden brown. Place pan on a wire rack to cool.
2. In a medium sauce pan, melt the 1 t. of butter with the 1 t. of flour. Cook for about a minutes on medium and gradually add the milk while stirring to combine. Add the cream and vanilla and bring the mixture to a simmer. Remove from heat, cover, and set aside for 10 minutes.
3. Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. While still whisking, add warm cream mixture gradually. Add the cornstarch and nutmeg and whisk until smooth. Pour through a mesh strainer into the crust.
4. Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Cool completely in the pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners’ sugar.