My custard pie is not puffing up
I am making this pie http://www.williams-sonoma.com/recipe/pear-custard-tart-hbc.html and it's just not puffing. I'm assuming it's because I didn't give the egg + sugar mixture enough volume with my whisk. Is this going to not taste good? Should I not serve it at Thanksgiving?
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7 Comments
More tears or browner pie?
IMHO, not worth (more) tears. Also the pic shows a light custard, not caramelized.
If you've not made this before, I wouldn't fuss it.
Just add the toasted almonds, maybe one of the cream garnishes and be done with it.
If you have other desserts ready or being brought by guests, and worry this one is not holiday-worthy, save if for breakfast Friday.
On the other hand, custards usually contract anyway when they cool and it sounds like it will taste delicious. Serve with the almonds as indicated and - to gild the lily - some whipped cream or ice cream.
[Also, if you made it in a baking tin larger than specified, the mixure may just have spread out a bit.]