Tuesday, May 1, 2007

Miniature size me


Banana Cream pie, originally uploaded by One of the many Mudricks.

Everything is cuter smaller. We just went to a farm to see some baby animals. Animals that normally would gross me out are actually cute when they are teeny. The piglets were adorable as all 9 of them slept on top of each other, the lambs ran around chasing each other like they were playing a game of tag, and the kid had a little "MAAAA" that made you want to hug him and squeeze him and stick him in your pocket.

Between the ages of 8 and 16 I remember spending my hard-earned money on candy. Why couldn't my parents stop me? There is a strange addiction to candy when you are young. Every time I got money I thought, "How am I going to get to the candy store?" One time I remember purchasing a package of "miniature candy." It had minature gummi bears, jaw breakers (I know, it kind of defeats the purpose), licorice, and even chocolate. I loved it. I thought, "This is SOOOO cute!" (As any 11-year-old would). Yes, it was a waste of money not just because it was candy, but the fact that it probably cost more than it would have to buy the candy in it's original size. But, it was little, and cute and I just HAD to have it.

Here is my Miniature Banana Cream pie. This will be the first of my "miniature" recipes. It tastes just a little better because it's your own pie that you can eat without feeling guilty about eating the whole thing and it's "cute." I also chose to not use a special tart pan so you wouldn't have to buy more kitchen things that you never use.

Miniature Banana Cream Pie

Crust:

6 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
1 cup flour
1/2 egg, lightly beaten
Pinch of baking powder
Pinch of salt
Pinch of ground nutmeg (optional)
1/2 tsp vanilla extract

In a bowl, beat together the butter and sugar. Beat in the flour, egg, baking powder, salt, nutmeg and vanilla. Mix just until combined. Do not overmix. Divide the dough evenly and pat into 2 disks. Wrap in plastic wrap and place in freezer for 20 minutes (you can make ahead of time and put in fridge for 24 hours).

Roll 1 disk of dough out 1/8 inch thick on a well-floured surface (you will need to work quickly so the dough doesn't get too sticky to work with. If it does, just place it in the freezer for a little longer). Cut out five 4-inch pastry circles and place on an ungreased baking sheet. Prick all over with a fork. Refrigerate for 10 minutes. Repeat with remaining disk of dough.

Preheat oven to 350 degrees. Bake the pastry for 10 to 15 minutes, until dry and lightly colored. Do not overbake, or the pastry will become too brittle. Let cool on a rack (Can be made 2 days ahead of time. Store at room temp in an airtight container).

Custard:

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup whipping cream
2 1/2 cups skim milk (or whatever milk you have on hand)
3 large egg yolks
2 teaspoons vanilla
2 tablespoons butter

Whisk sugar, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in whipping cream and milk, then egg yolks and vanilla. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in unsalted butter. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.

Caramel: (Easy)

For a harder, but tastier version go here

1 cup sugar
1/2 cup heavy cream
1/2 cup water

Place sugar and 1/2 cup of water in a small heavy saucepan. Stir to dissolve the sugar. Bring the syrup to a boil over high heat. Boil until the syrup turns a deep golden brown, about 8-10 minutes.

Remove the pan from the heat and slowly whisk in the cream, until smooth. Return to low heat and cook until thickened slightly, 3-4 minutes. Let the sauce cool to lukewarm before serving.

To Assemble:

Pastry
Custard
1-2 Bananas
Caramel
Whipping cream (whipped, with sugar added to taste)


Place 2-3 Tablespoons of the custard on the pastry. Slice banana diagonally and place on top of custard (about 4 slices). Put caramel in a piping bag, or a ziplock bag with a small hole cut on a corner. Drizzle caramel over the bananas and custard. Place a dollop of whipping cream on top of bananas and caramel. Serve immediately.

6 comments:

henryteachers said...

There is something about mini candies that does make it special! Have you ever tried mini M&Ms? They make the best cookies in place of chocolate chips. One of G.'s favorite pies is Banana Cream. If I make these, he'll have to have fourths. He started a new diet--to gain weight! :)

Amanda said...

Looks delicious! My sister in-law told me that my brother Trevor tells all his friends about your blog. Looks like you've got a fan base!

Carrie said...

Hey! Yum. Scott used to get the Banana Cream pie cheesecake at Cheesecake Factory. Good times! What memories. Do you encourage to eat these with your hands? Fun

Stephanie said...

Yummy. I love a good Banana Cream pie recipe. I can't wait to try it!

Jules said...

Care--If you want to eat it with your hands I would suggest making the pastry circle smaller (and then, yes, a great dessert for a party or something). Otherwise a fork is needed!

Amy S said...

Thanks Julie! Just wish you were to help me!