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By popular request... Bacon Cream Pie
Unfortunately, when I made the pie, I did not take pictures. When I next make it, I will rectify that omission.
Bacon Cream Pie
Place strips of bacon on a piece of aluminum foil on a baking sheet. Put around 2 tsp. brown sugar on each strip. Bake at 400 for 12-16 minutes, turning the strips over halfway (be sure to get some of the melted sugar on both sides when turning them over). Let cool on a rack, then chop up into bits.
Whisk together 1/2 cup sugar, 2 tbsp. maple sugar, 1/4 cup cornstarch, and 1/8 tsp. salt.
Whisk in five egg yolks, then (continually whisking) 2 cups milk and 1/2 cup evaporated milk.
Heat over medium, constantly whisking, until it begins simmering (8-10 minutes). After it begins simmering, cook it for one more minute, then take it off the heat.
Stir in 2 tbsp. bacon drippings, 1 tsp. mapeleine (artificial maple flavoring), 2 tsp. maple syrup.
Add in however many candied bacon bits as you like.
Transfer to a pan, and cover the top in plastic wrap so it doesn’t develop a skin. Let cool for 30 minutes.
After it cools, add the filling to a pie shell (storebought or homemade, whatever). Cover the top in plastic wrap.
Before serving, add bacon bits as decoration.
(No, this is not a joke. Yes, I actually made this.)
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