Notes about Recipes in this book

• Banoffee pie

  • Rutabaga on June 21, 2016

    This pie is incredibly rich, but perfect for those who love dulce de leche. Since I was doubling the recipe, I cooked the condensed milk in a pyrex pan set in a water bath within a larger pyrex pan. This seemed to work well, although the top of the milk bubbled up and left a sticky, lumpy coating on the foil lid. There were lumps in the caramelized milk, too, and I'm not sure what caused them. Perhaps it was because some water splashed onto the foil when I was pouring it into the pan? Or perhaps the water bath wasn't deep enough, causing the surface of the condensed milk to overheat? I whisked out some of the lumps, but found that they didn't affect the flavor or texture much, and I was very happy to find that the caramel set very nicely after being refrigerated. While I used homemade all-butter pie pastry for the crust, after reading other comments on epicurious, I think a crust made from digestive biscuits would really be the best match.