- 1 1/2 c. Sugar
- 1/3 c. Cornstarch
- 1/2 tsp salt
- 3 c. Cold Milk
- 2 oz Unsweetened Chocolate (chopped up)
- 4 egg yolks, lightly beaten
- 2 T. butter, room temperature
- 2 tsp Vanilla
|Mix sugar, cornstarch & salt ina heavy 2 qt saucepan, stirring well, add in cold milk, whisking continually over medium heat.|
|Add 2 oz chopped up unsweetened chocolate.|
|Continue cooking over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil for exactly 1 minute.|
| Remove from heat, pour approximately half of the mixture in the beaten eggs, mixing (fast!) and thoroughly. (This process is called Tempering) Pour the tempered egg/mix back into the saucepan.
Boil and stir 1 full minute.
|Remove from Heat, stir in butter and vanilla, mixing well.|
|Place on a cooling rack for 16-18 minutes. Do NOT cool for too long as a film will form on the top of the filling.|
|Carefully spoon into a vacuum seal bag. (It's quite helpful to fold down the top of the bag to prevent a mess from getting on the edge of the bag, preventing a good seal.)|
|Vacuum Seal the Warm Filling, try to remove as many air bubbles as possible. Label & Toss it into the freezer.|
|To Use the filling, Remove it from the Freezer and place in the refrigerator. DO Not attempt to thaw this on the countertop- for several reasons- it contains milk, butter and eggs (which can spoil), thawing on the counter will cause the filling to separate.|
|Thaw in the fridge- 1 full size package takes approximately 6 hours to thaw completely. (Of course,
|Prepare your favorite pie shell (prepared pastry shell, phyllo shell, or crumb crust, as desired. Gently knead the sealed bag for a moment, Cut off the corner of the bag and pipe into the pie shell.|
|Smooth the top, Add Fresh Whipped Cream! Garnish with Chocolate curls, if desired.|
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