Page 155 - United States of Pie

1 teaspoon vanilla extract

For the meringue
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of kosher salt

6 tablespoons sugar
½ teaspoon vanilla extract

Make the filling: In a medium-size saucepan, bring the milk just to
a simmer over low heat. When the milk reaches a simmer, remove it
from the heat.
In another medium-size saucepan, warm the /3 cup of sugar over
2
medium heat. Watch the sugar carefully; it will begin to melt and burn
at the edges. This process takes about 5 minutes. When the sugar is
entirely caramelized around the perimeter, begin swirling the pan to
moisten the rest of the sugar. Slowly add the hot milk. The caramel
will seize and solidify. Stir the mixture over medium heat and the
caramel will once again turn liquid. The mixture is ready when the
caramel is entirely liquefied. Set it aside.

In a small bowl, combine the flour, the remaining ½ cup of sugar,
and the salt, and mix with a whisk. Return the caramel to medium
heat. Slowly add the flour mixture to the caramel mixture, whisking
as you add it. Continue whisking the mixture until it thickens and
reaches the consistency of a loose pudding. Remove the pan from
the heat.

In a small bowl, slowly add about ½ cup of the hot caramel mixture
to the egg yolks, stirring as you do so. Pour the tempered yolks into
the remaining hot caramel mixture, stir, and return the pan to the
stove. Cook the mixture over medium heat, stirring constantly, for 3
to 5 minutes, until it reaches a stiffer, more custardlike consistency or
comes to a boil.
Remove the custard from the heat, and pour it through a sieve into

a medium-size bowl to strain out any solids. Stir in the vanilla. Lay a
sheet of plastic wrap directly on the surface of the custard to prevent
a skin from forming. Allow the custard to cool slightly. When the
custard feels warm to the touch, pour it into the prepared crust. Let