This homemade dessert is surprisingly easy to make.
Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Author Deborah Niemann writes from the perspective of a successful, self-taught modern homesteader, in a well-illustrated, practical and accessible manual for a simpler life. The following excerpt is a recipe for a crème brulee pie, an interesting, tasty way to cook with eggs from your backyard flock.
You can buy this book from the GRIT store: Homegrown and Handmade.
• Cooking With Eggs From Your Backyard Flock
• Crustless Quiche Recipe
• Easy Homemade Noodles Recipe
• Farm-Fresh Chicken Soup Recipe
• Homemade Mayonnaise Recipe
• Brioche Recipe
• Turkey Stroganoff Recipe
Makes 8 servings.
2 cups milk
1/2 cup flour
3/4 cup sugar
1 teaspoon vanilla
1–2 tablespoons turbinado sugar
Butter a pie pan. Put all the ingredients except the turbinado or demerara sugar into a blender and blend. Pop this in the oven and forget about it for 40 minutes while the magic happens. It will probably take longer for your oven to preheat to 350°F than it will take you to prepare the pie.
This excerpt has been reprinted from Homegrown and Handmade by Deborah Niemann and published by New Society Publishers, 2011. Buy this book from our store: Homegrown and Handmade.
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