Monday, August 17, 2015

Discover Holland's best kept secrets, Desserts!

The history of "vlaai", or flat pies. First discovered by the Germanic tribes, the legend goes that they spread out dough on a hot stone and drizzled fruit juice or honey over it to make it more palatable. Over the years, the dough was spread thinner and the amount of toppings became larger, and eventually they wound up with fruit pies.
Here is one of those for you and yours to try.
Dutch Lemon Custard Pie
2 tablespoons flour
1⁄2 cup sugar
2 eggs, separated
pinch of salt
1 lemon
1 1⁄2 cups milk
1 Pie Shell
Mix 2 tablespoons of flour with 1⁄2 cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon Add the flour/sugar mixture, and beat. Stir in milk and fold in egg whites, beaten stiff. Pour into the pie crust, and bake at 425 F. for 15 minutes. Reduce heat to 350 F. and bake for 15 additional minutes. Take out, let cool, and serve.