MINI-EGG PIES
Ingredients:
*6 egg yolks
* 1 (14 oz.) can condensed milk
*1 (14 oz.) can evaporated milk
*1/4 tsp. vanilla extract
*cheesecloth or strainer
1. Combine egg yolks, condensed milk, evaporated milk, and vanilla extract in a medium bowl. Gently mix them in a circular motion until well blended. Using a cheesecloth or a strainer, strain the egg-milk mixture or if you are using a strainer, strain it twice for consistency.
2. Using a ladle pour the egg-milk mixture into a prepared dough-lined muffin pan 3/4 full and bake in a 350 degrees oven for about 25-30 minutes until crust is golden brown.
FOR FLAKY CRUST:
Ingredients
*2 cups unbleached all purpose flour
*2 sticks unsalted butter
*1/2 tsp. kosher salt
*1/4 cup ice water
*2 tbsp. stevia sugar
Preparation of flaky crust:
1. Cut unsalted butter into cubes and freeze them for about an hour in the freezer.
2. Combine flour, salt, and sugar in a medium bowl, mix or whisk them together and chill the mixture in the refrigerator for about 30 minutes.
3. Add butter into the mixture, cut the butter into the flour mixture by using a pastry cutter or blender or fork. Work them together (butter and flour mixture) until it comes out a coarse pea-like butter speckled pieces.
4. Drizzle ice water one tablespoon at a time, until dough can be formed into a ball. If dough is crumbly and does not hold together, add few more ice water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK dough.
5. Wrap dough in a plastic wrap and chill in the refrigerator for at about 2 hours.
6. Divide dough into 12 balls, place ball between 2 sheets of parchment paper.
7. Using a rolling pin, flatten the dough into 4 inch wide and 1/8 thickness.
8. Place dough into a muffin holes using hands, press the dough bottom and sides. Trim off excess dough on edges.
** YOU CAN PREPARE DOUGH AHEAD OF TIME, A DAY OR TWO BEFORE YOUR EGG-MILK MIXTURE IS PREPARED. ENSURE YOUR DOUGH IS KEPT IN THE REFRIGERATOR. **
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