I like the sugar dark before adding water.
- Carbohydrate 92.2809359375 g
- Cholesterol 541.713671875 mg
- Fat 17.14513421875 g
- Fiber 0.277499997913837 g
- Protein 16.51303265625 g
- Saturated Fat 6.85452 g
- Serving Size 1 1 Serving (275g)
- Sodium 217.053375 mg
- Sugar 92.0034359395862 g
- Trans Fat 2.40242084375 g
- Calories 581 calories
Step-by-step
- Melt 1 cup sugar in a heavy bottom sauce pan on medium heat.
- Heat until its light brown(I cook until its dark brown, but be careful because it burns easy.) add boiling water and cook for 5 minutes more.
- Remove from heat and cool.
- Mix the 1/3 cup dark brown sugar, flour, corn starch, and salt with the cold milk blend until smooth.
- Seperate eggs , the yolk for the milk mixture and the white for the meringue.
- Add caramel syrup and scalded milk to the smooth mixture.
- Heat over medium heat until thick.
- Temper the egg yolks with the hot mixture and add to remaining hot mixture and cook 3 to 4 minutes longer.
- Add butter and vanilla.
- I pour it in a pyrex bowl and put plastic wrap over it.
- Make meringue with 4 egg whites beaten while adding the 6 tablespoons sugar a little at a time, beat until stiff peaks form.
- Pour pie filling into the baked shell and top with the meringue.
- Bake in a 350 degree oven until golden brown.
- When I was young, my mother would make as a pudding only and my brother Don and I would eat the whole thing at one setting.
Granulated sugar drives this entire construction, transforming from dry crystals into a deeply roasted caramel base that defines the filling. Caramelizing sucrose requires precise thermal control, making a heavy-bottomed saucepan mandatory to distribute heat evenly and prevent scorching while the dry sugar melts over medium heat. When introducing boiling liquid to the molten sugar, stand back to avoid dangerous splattering caused by steam release. Tempering the separated egg yolks requires whisking them continuously while slowly streaming in the hot milk mixture, ensuring the proteins denature gradually into a smooth custard rather than curdling into scrambled bits. Judge the thickening stage visually by dragging a spoon through the simmering liquid; it should leave a distinct, momentary trail across the bottom of the pan before the mixture slowly flows back together. Folding stiffly beaten egg whites over the hot filling creates a buoyant meringue crown that browns rapidly when exposed to 350 degree heat. Pressing plastic wrap directly against the surface of the cooked custard while it cools prevents an undesirable rubbery skin from forming on top. Storing the finished dessert properly in a refrigerator maintains the stability of the whipped egg whites for up to forty-eight hours.
