05
May

La Boheme: c’est moi.

(La Boheme: it’s me personally.)

This is just a short intro of who I am. If you’d like to learn more about me, please visit my own blog on which I discuss philosophy, life, and, of course, myself.

I first claimed I possibly could cook at age group 19, just while i started doing regular power. Of course, at that time, my notion of cooking food was limited to knowing how to make a good lettuce salad and how to grill chicken. I had been probably one of the few people on the planet who didn’t brain eating exactly the same food again and again and once more. Things transformed about 2 yrs later once i shifted to the U.S. and found out in cooking a means of protecting my tradition. Preparing traditional dishes for dinner parties with friends or for the holiday season was could expressed section of myself as an individual. Without noticing, I slowly picked up increasingly more recipes and even started to (effectively) improvise with my own ones.

Nowadays, I continue my research” in the site of cooking, always seeking to combine healthful with tasty, while living what We describe as today’s bohemian lifestyle. And of course, I hope to share what I love sharing so much with my friends.

Thanks for visiting my BohemianKitchen.

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

labohemeatbohemiankitchendotcom

Pie. There are so a lot of things you are able to do with it.

You can compete in pie making contests.

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

It is possible to play the clown. You can praise yourself with pie. Or system yourself.

Or, you can also plead your site readers for forgiveness after getting silent for 2 longer months.

Yes, I’m guilty of bad food blogger. But, I am also the type of person to consider fresh year’s resolutions in the center of February. (It’s under no circumstances too late, right?)

So let’s just say I’m back again with a plan of

recipe posting, and you really don’t desire to remain mad at me personally. Nope. Not really when I’m offering you in exchange this type of delicious pie recipe 😛

PS: if you are wondering where I’ve been gone for so long, head over to my own blog

Coconut Custard Delicious chocolate orange cake almond meal Pie

2 tbsp unsweetened cocoa powder

1 large egg yolk

1 tsp vanilla extract

2 tbsp unsalted butter, cubed

1.5 tsp vanilla extract

Start out with pie crust. Place all substances in food processor chip (start with only 1 1 tbsp drinking water, add 0.5-1tbsp more only when needed) and procedure until they all get together right into a homogenous dough blend. (If mixing yourself or with hands mixer, first mix separately dry elements and wet elements, after that combine both together.) Type ball out of the dough, wrap it in plastic, and refrigerate for thirty minutes.

When you refrigerate the dough, begin making the custard. In saucepan over medium heat, place sugars, flour, and sodium. Stir in milk. (If any lumps type, do not worry an excessive amount of – they’ll go away during the cooking, provided you keep stirring.) Cook until blend thickens (you should feel some level of resistance” when stirring) and boils for 1 minute. Remove from temperature and transfer to a big bowl. Slowly stir in 1/2 glass of the mixture into the small bowl with egg yolks. Then, slowly pour back again the material of the tiny bowl into the large one (quite simply: egg-milk combination into milk combination), stirring quickly to prevent curdling. Add butter and vanilla remove and keep stirring until butter is melt. Place plastic material over bowl and refrigerate until cool (a minimum of 1 hour).

Preheat oven to 425°F and grease with butter a baking pan. Move out the refrigerated dough and stick it within the pan, carefully pressing together with your fingertips to make it match. Bake until sharp (about 15 minutes). Let awesome, then remove crust from pan.

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

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

3 Replies to Coconut Custard Chocolate Pie

Oh how anybody can be mad at you..an your pie audio and of course look such a comfort to me!!! Yummy! It’s beautiful and tasty!!!

Oh yes, I could certainly be bribed with pie. Specifically this type of delicious one! Glad you’re back again, chica!

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