Recipes and Reminiscences of New Orleans

Recipes and Reminiscences of New Orleans is a cookbook that was published by the Parents Club of Ursuline Academy in 1971.  This cookbook has some very interesting information concerning the Old Ursuline Convent in New Orleans.  It was so interesting, that I did an internet search myself  and found more information.  Yes, I love to read about history.  Did you know that the Old Ursuline convent was built in 1752 and is the only remaining French-Colonial building in the United States today?   After a long hard journey at sea, the Ursulines, or Sister of Ursula, arrived in New Orleans in 1752.  They were the first to provide decent medical assistance to countless people, and they were the first to open a local school and orphanage for girls.  St. Mary’s Church was added in 1845. I won’t bore you with more history details, since this is a cooking blog, but if you would like to take a tour, it is located at 1100 Chartress Street and to see details of tours and times, you can click  http://www.neworleansonline.com/directory/location.php?locationID=1278

OK, to get back on track with my post….  I made the Tarte A. Bouillie, which means French Custard Pie.  It was a deliciously rich and sweet filling, yet the crust turned out a little dry in my opinion.  This was probably the cook’s error.  The recipe says to mix up the pie shell and place it in the pie dish.  Once you cook the filling on the stove, you are supposed to pour the filling in the shell and bake until brown on top.  Since the crust was really thick, I decided to bake it a little before adding the filling.  Perhaps I baked it too much.  The crust did have a nice flavor though.   I did made a few changes to the recipe, as I usually do and the recipe printed below reflects those changes.

Tarte A Bouillie

Tarte A. Bouillie (French Custard Pie)

Sweet Dough Crust:

1/3 cup vegetable shortening

1/2 cup sugar

1 1/2 cups all-purpose flour

1 egg, beaten

1 teaspoon baking powder

2/3 teaspoon nutmeg

1/8 teaspoon salt

Custard Filling:

1 1/3 cup milk

2/3 cup milk

4 eggs, beaten

6 tablespoons all-purpose flour

1 cup sugar

1/8 teaspoon salt

2 teaspoons vanilla

For crust, cream shortening and sugar.  Add egg, flour, baking powder, nutmeg and salt.  Mix well and knead slightly.  Roll and dough and place in a pie dish.  Note that crust will be thick.  Pre-bake the crust for about 6-8 minutes at 400F.

For filling, bring 1 1/3 cups milk to a boil.  In a separate mixing bowl, combine 2/3 cup milk, beaten eggs, flour, sugar and salt.  To prevent curdling, remove the boiling milk from the stove and SLOWLY add a little of the hot milk at a time to the cold milk and egg mixture, stirring as you add it.  Be very careful not to add to quickly because you don’t want scrambled eggs in your filling.  Once all the hot milk has been added to the mixing bowl, pour the mixture back into the sauce pan and cook over medium-high heat until mixture is thick.  Stir constantly to keep from burning.  Pour filling into half-baked crust and continue baking in 400F oven until crust is slightly golden.  Keep leftover pie covered in the refrigerator.

2 Comments

Filed under cookbook

2 responses to “Recipes and Reminiscences of New Orleans

  1. The pie looks delicious! I am terrible at crust making so I probably would have just used a bought crust. I just cannot make one.

    • I don’t like making crust either and usually go with the store bought, but since I was doing the blog post, I thought I’d give it a try. I though it tasted more like a shortbread cookie than a crust. But it had a good flavor. Thanks for the comment!

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