Surprise Pie
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 1 L milk
- 200 g rice flour
- 120 g sugar
- 20 g butter
- 6 count eggs
- 1 pinch salt
- vanilla
Instructions
- Whisk eggs, sugar, rice flour and milk smoothly (reserve a little milk).
- Cook, stirring, into a firm custard; finish with butter, vanilla and salt; cool.
- Heap onto a flameproof dish and cover with short pastry (No. 589 B/C); decorate and glaze with yolk.
- Bake and serve hot, dusted with confectioners' sugar.