(La Boheme: it’s me.)

This is only a short intro of who I am.8 months ago If you want to learn more about me, please visit my personal blog which I discuss philosophy, lifestyle, and, needless to say, myself.

I first claimed I possibly could cook at age group 19, Roast Duck Bedok just after i started doing regular strength. Of course, at that time, my notion of cooking food was limited by knowing how to produce a great lettuce salad and how to grill chicken. I used to be probably one of the few people on the planet who didn’t brain eating the same food over and over and over again. Things changed about 2 yrs later while i shifted to the U.S. and uncovered in cooking a means of protecting my lifestyle. Preparing traditional meals for dinner celebrations with close friends or for the holidays was could expressed part of myself as an individual. Without noticing, I gradually picked up more and more recipes and also started to (successfully) improvise with my very own ones.

Nowadays, I actually continue my studies» within the domain of cooking, often looking to combine healthy with tasty, while living what We describe as today’s bohemian lifestyle. And of course, I hope to share with you what I love sharing a lot with my friends.

Thanks for visiting my BohemianKitchen.

PS: Over the picture, I am in a friend’s home, holding a great tasting French Tarte Tatin, seconds before turning it upside down.

labohemeatbohemiankitchendotcom

Pie. There are so many things you can do with it.

It is possible to compete in pie making contests.

You can also compete in pie feeding on contests. (I think you’ll trust me that could be the better option.)

It is possible to play the clown. It is possible to incentive yourself with pie. Or gaming console yourself.

Or, you can also plead your blog visitors for forgiveness after being silent for 2 longer months.

Yes, I’m guilty of bad meals blogger. But, I am also the sort of person to take new year’s resolutions in the middle of February. (It’s never too late, right?)

So let’s just say I’m back with an idea of

recipe posting, and you really don’t need to remain mad at me personally. Nope. Not really when I’m proclaiming to offer you in exchange such a delicious pie formula 😛

PS: if you are wondering where I am gone for so long, head to my personal blog

Coconut Custard Chocolates Pie

2 tbsp unsweetened cocoa powder

1 huge egg yolk

1 tsp vanilla extract

2 tbsp unsalted butter, cubed

1.5 tsp vanilla extract

Begin with pie crust. Place all ingredients in food processor chip (start with only 1 1 tbsp drinking water, add 0.5-1tbsp more only if needed) and procedure until they all come together into a homogenous dough blend. (If mixing by hand or with hands mixer, first mix separately dry ingredients and wet substances, after that combine both collectively.) Type ball from the dough, wrap it in plastic material, and refrigerate for thirty minutes.

When you refrigerate the dough, begin making the custard. In saucepan over medium heat, place sugar, flour, and salt. Stir in dairy. (If any lumps form, do not worry too much – they’ll disappear completely during the cooking, provided you keep stirring.) Cook until mix thickens (you need to feel some level of resistance» when stirring) and comes for 1 minute. Remove from high temperature and transfer to a large bowl. Slowly mix in 1/2 glass from the mixture into the small bowl with egg yolks. After that, slowly pour back again the material of the small bowl in to the huge one (in other words: egg-milk mix into milk mixture), stirring quickly to prevent curdling. Add butter and vanilla remove and maintain stirring until butter can be melt. Place plastic over bowl and refrigerate until great (at least 1 hour).

Preheat oven to 425°F and grease with butter a baking pan. Roll out the refrigerated dough and stick it in the pan, softly pressing together with your fingertips to make it suit. Bake until sharp (about 15 minutes). Let cool, then remove crust from pan.

After refrigerating the custard, stir within the coconut flakes. Pour custard in crust and refrigerate for at least another 3-4 hours (or an entire night if you can wait around!). The longer you wait, the better it’ll taste.

Just before portion, top pie with whipping cream and toasted coconut flakes.

3 Responses to Coconut Custard Chocolate Pie

Oh how anybody can be mad at you..an your pie audio and undoubtedly look this type of comfort if you ask me!!! Yummy! It’s beautiful and tasty!!!3 years ago

Oh yes, I can certainly end up being bribed with pie. Specifically such a delicious one! Pleased you’re back again, chica!

Could never end up being mad at you…espically not after this fabulous looking Coconut Custard Pie. Boy, will that look Great!

Share This

Este sitio web utiliza cookies, tanto propias como de terceros, para recopilar información estadística sobre su navegación. Si continúa navegando, consideramos que acepta su uso. Más información

Los ajustes de cookies de esta web están configurados para "permitir cookies" y así ofrecerte la mejor experiencia de navegación posible. Si sigues utilizando esta web sin cambiar tus ajustes de cookies o haces clic en "Aceptar" estarás dando tu consentimiento a esto.

Cerrar