Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping

Name: Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Caramel Pudding; 1 teaspoon light corn syrup; 118 milliliters cornstarch; 4 larges egg yolks; 1 teaspoon unflavored gelatin; 237 milliliters graham cracker crumbs; 177 milliliters ounces blanched hazelnuts; 1 teaspoons kosher salt; 10 servings Lightly sweetened whipped cream, for serving; 10 servings Crust; 355 milliliters puffed rice cereal; 10 servings Crispy Rice; 118 milliliters sugar; 6 Tbsps unsalted butter, melted; 1 teaspoon pure vanilla extract; 1 Tbsp water; 946 milliliters whole milk

You can never have too many dessert recipes, so give Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping a try. This recipe serves 10. One portion of this dish contains about 9g of protein, 30g of fat, and a total of 505 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up graham cracker crumbs, corn syrup, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 350°.

Equipment you will use

Oven

Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.

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Hazelnuts

Spread

Toast

Transfer the nuts to a mini food processor and coarsely grind.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer.

Ingredients you will need

Graham Cracker Crumbs

Butter

Sugar

Nuts

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Bowl

Bake the crust for 8 minutes, until barely set.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer the pie plate to a rack to cool.

In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.

Ingredients you will need

Caramel

Sugar

Water

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Sauce Pan

Frying Pan

Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.

Ingredients you will need

Kosher Salt

Corn Starch

Gelatin

Vanilla

Milk

Equipment you will use

Measuring Cup

Whisk

Bowl

Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.

Ingredients you will need

Caramel

Milk

Equipment you will use

Whisk

Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Whisk in the gelatin mixture.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

With a rubber spatula, gently spread the caramel pudding in the cooled crust. Tap the pie plate gently on a work surface to settle the pudding. Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.

Ingredients you will need

Caramel

Crust

Wrap

Equipment you will use

Plastic Wrap

Spatula

Line a rimmed baking sheet with parchment paper and coat with vegetable spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.

Ingredients you will need

Corn Syrup

Vegetable

Caramel

Sugar

Water

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.

Ingredients you will need

Caramel

Cereal