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Rating: 5 stars

After reading the other reviews, I paid close attention to what I did as I made this proto-indo european. I did not measuring stick with big accuracy – just threw everything in a saucpan before I started to mix it all up. I let it cook for about a minute after it started to boil, and then baked it per the directions. If did not spill over, or burn off. It came out of the oven hot and bubble, and semi-firm. It set as it cooled … and was fantastic ! ! ! Incredibly fat and angelic. helpful ( 108 )

Rating: 5 stars

excellent ! If you are having problems with the proto-indo european place setting, make sure you do n’t barely “ bring to a boil ” as the recipe states – make sure it is a good boil ( as in more than 1 or 2 bubbles ! ). Make indisputable you stir constantly and you will notice the mix thickens to about a pudding consistency and gets a little dark as it begins to boil. I baked it for 10 mins @ 400 on bottom scud, then moved to top rack at 350 for 20 mins. early than that, followed recipe to a tee. I love the crisp peak ! = ] Manifique ! helpful ( 85 )

Rating: 4 stars

This is decidedly delicious ; I ‘m sure I will be making it again. It ‘s fantastic topped with vanilla ice cream — or accompanied by a grandiloquent glass of water : it ‘s SO RICH it about chokes you. It ‘s easy to prepare and impressive to guests but it does take a while to firm once it ‘s out of the oven … after cooling for 20-30 minutes on the stave it was still far besides liquid so I put it in the refrigerator and it took another half hour evening then. then go ahead and make this but bake ahead of time and let it set a estimable long while. helpful ( 63 )

Rating: 4 stars

person please tell me what I did amiss. I followed the recipe precisely but the pie boiled over in the oven ( I had it sitting on a cookie sheet ). It was still besides liquidy after 30 mins. The proto-indo european crust on the edges burned where the carbohydrate filling got on it. I would like to try again because the smack and taste are great but it very made a mess. helpful ( 46 )

Rating: 5 stars

i am french canadian and one have made ‘tarte gold sucre brun ‘ all my biography using a bare recipe of pie crust, embrown boodle, milk or cream … but i tried this recipe and it is to DIE FOR ! ! one make it every fourth dimension we have ‘salmon pie ‘ … another french detail specially eat during LENT on our ‘meatless days ‘ … helpful

( 31 )

Rating: 5 stars

Although I could not sample this recipe myself as I am diabetic I gave some to my supporter who is francophone and grew up with this kind of proto-indo european and I brought it to my church choir christmas party and my friend said it was fair like she remembered and the choir members loved it … You actually should let it boil a short before removing it from the heat it helps it set better. besides do n’t fill the proto-indo european crust besides full that ‘s when it will bubble over. thanks for submitting this recipe. helpful ( 29 )

Rating: 5 stars

I had to do a report in my french class, and use a food example. I used this proto-indo european and everyone loved it. I am 12 years previous. helpful ( 27 )

Rating: 5 stars

I served this on Christmas’eve. I ‘m canadian and I remembered this proto-indo european from my childhood. It was very good and easy to make. helpful ( 13 )

Rating: 5 stars

This was fantastic ! I have lived in Quebec all my life and have never tasted a Tarte gold Sucre a tasty as this one ! Great recipe extremely easily and quick clean up ! Thanks Suzanne ! Merci ! helpful ( 12 )

Rating: 3 stars

unbelievably easy to make. I liked this simpleton pie it was like a pecan pie without the pecans and not as sweetly. But still good. helpful ( 11 )

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