诸暨袜艺小镇考察:牛奶蛋挞

“蛋奶派加上甜糕点壳，这是南非人的最爱，特别是在下午茶时，我从一个朋友那里得到的菜谱。”

来自 RENE CONRADIE 

Prep Time:30 Min Cook Time:20 Min Ready In:50 Min

Ingredients

准备时间：30分钟；烹饪时间：20分钟；一共需要：50分钟。

配料：

    1/2 cup butter, softened

1/2杯已经软化的黄油

    1 cup white sugar

1杯白糖

    1 egg

1个鸡蛋

    2 cups all-purpose flour

2杯面粉

    2 teaspoons baking powder

2茶匙泡打粉

    1 pinch salt

1小撮盐

    4 cups milk

4杯牛奶

    1 teaspoon vanilla extract

1茶匙香草香精

    1 tablespoon butter

1汤勺黄油

    2 1/2 tablespoons all-purpose flour

2汤勺半的面粉

    2 1/2 tablespoons cornstarch

2汤勺半的玉米淀粉

    1/2 cup white sugar

1/2杯白糖

    2 eggs, beaten

2个鸡蛋，打匀。

    1/2 teaspoon ground cinnamon

1/2茶匙肉桂粉

Directions

做法说明：

    Preheat oven to 350 degrees F (175 degrees C).

预热烤箱到350华氏度（175摄氏度）。

    In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

在一个中等大小的碗里，将1/2杯黄油或人造黄油与1杯糖混匀。再加入一个鸡蛋，打匀，直到混合物均匀滑润。在另一个碗里将2杯面粉与泡打粉和盐混合，将面粉混合物加入到糖的混合物里，搅拌直到各种配料彻底混匀。将最终获得的混合物放入到两个9寸的派盘里，按压面团使其覆盖在派盘的底部和四周。

    Bake in preheated oven for 10 to 15 minutes, until golden brown.

在预热过的烤箱里烤10到15分钟，直到烤成淡棕色。

    In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

在一个大煮锅里，将牛奶、香草香精和1汤勺黄油或人造黄油混合，中火加热，烧开后从炉灶上取下。

    In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

在另一个碗里混合2汤勺半面粉、玉米淀粉和1/2杯糖，再加入打匀的鸡蛋液，用搅拌器搅拌均匀。将混合物缓慢地加入到装有牛奶混合物的锅里，再次加热直到煮沸，在此期间不断搅拌，煮沸后继续加热搅拌5分钟。将混合物倒入之前烤好的糕点壳里，撒上肉桂粉，放凉了再食用。