Ingredients
2 c. sugar
3 Tbsp. cornstarch or flour
1 stick butter, melted
6 egg yolks
2 c. buttermilk
1 tsp. vanilla extract
Method
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Science-driven American baking — cookies, pies, cakes with precision
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Science-driven American baking — cookies, pies, cakes with precision
Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
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Mix together sugar, cornstarch or flour and melted butter. Use 6 egg yolks. Stir in with the other ingredients. Mix well. Add buttermilk, one at a time. Stir well. Add vanilla extract. Mix well. Pour into 9-inch pie shell. Cook in oven until brown. Use your 6 egg whites for meringue. Beat until fluffy. Place on pie and brown. Put enough sugar in meringue to make fluffy and stiff along with 1/4 teaspoon cream of tartar.