Sorry about that lapse, folks. I made a pie, and meant to tell you about it, but then took it to a friend's house for dinner and then that was the end of that. No picture, not too much excitement. But the pie? Delish. It's very mild, and not too sweet. It's like a nice, plain custard.
And that's that. I know, I know, it's not too exciting. But then, neither was the pie. It was tasty, for sure. But exciting? Not so much.
Nutmeg-Maple Cream Pie, adapted from The New York Times
3/4 cup maple syrup
2 1/4 cup heavy cream
4 egg yolks
1/4 teaspoon salt
1 teaspoon freshly-grated nutmeg
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust
1. Preheat the oven to 300 degrees F. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, about 5 minutes or so. Stir in cream and bring to a simmer. Remove from the heat.
2. In a medium bowl, whisk together the eggs and yolk. In a very small stream, and whisking constantly, slowly pour the cream into the egg mixture. (See, if you clump it all together, the eggs will scramble. And you don't want scrambled egg pie. Strain mixture into a small bowl. Stir in salt, nutmeg, and vanilla.
3. Pour mixture into your pre-baked pie crust. Place everything on a cookie sheet (not nonstick), and place in oven and bake until firm to the touch but still a little wobbly, about an hour. Let cool.