"This pie is sweet, creamy and crunchy. In one phrase, distinctive. Worth the attempt."
- 1 jicama, peeled and shredded
- 1/2 cup sherry
- half of cup water
- three/four cup white sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 egg yolks
- 2 cups milk
- 1 teaspoon ground cinnamon
- 1 half of tablespoons butter
- 1 (9 inch) pie crust, baked and cooled
- 1 tablespoon butter
- 2 teaspoons white sugar
- 1/four teaspoon floor cinnamon
|Prep :||Cook : 8M||Ready in :|
- Combine shredded jicama, sherry and water in a small saucepan. Bring to a boil and decrease warmth. Cover and boil gently 45 minutes, or until maximum of liquid has evaporated. Drain thoroughly. Set apart
- Mix 3/four cup sugar, flour and salt in a medium saucepan. Beat egg yolks and 1 cup milk in a small bowl. Stir into sugar mixture. Add remaining 1 cup milk and cinnamon. Stir over medium warmness until mixture boils and will become very thick. Stir in 1 half of tablespoons butter. Remove from warmth and funky barely.
- Mix the cooked jicama with the custard mixture.
- Pour aggregate in pre-baked pie shell. Sprinkle gently with 1/four teaspoon floor cinnamon and closing 2 teaspoons sugar. Cut closing 1 tablespoon butter into small portions and vicinity over filling. Broil pie three inches from warmness 3 to 4 mins, or till butter and sugar are melted and bubbly. Watch cautiously and do no longer permit crust burn. Cool pie barely. Serve warm or at room temperature.
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