Valhalla's Kim Payne Cooks Up Vanilla Custard Parfait & Peach Pie
Tuesday was one sweet Great Day when Chef Kim Payne was live on the show to cook some of her most famous deserts!
The Valhalla Chef will be in the Great Day Kitchen to whip up a vanilla custard parfait and peach pie with Kim and Kopi.
You can catch Payne daily at Valhalla in Visalia. The restaurant is located at 314 W Center Ave, and you can call for information at (559) 627-2113?.
Here is the recipe for those who wish to try the sweet treats at home:
In a microwavable glass combine:
4 qt. bowl Pour 3 cups cold milk, 4T. corn starch, 1/2 c. sugar.
Whip with wire whip and microwave for 5-6 min on high. Remove, stir with wire whip, and add 3 egg yolks whip one in at a time.
Return to microwave and cook on high 5-6 min. Remove, stir with wire whip. Add: 1 T. butter , Pinch of salt, 1 tsp. clear vanilla, Whip in remaining ingredients. Use in fruit parfaits, or use custard in baked pastry shell for banana cream or coconut cream pie.
Fresh Peach Pie
5-6 fresh ripe peaches( peeled and sliced) 2/3 c. brown sugar 1/3 c. white sugar 3 T. instant tapioca 1 tsp. cinn pinch of nutmeg pinch of salt
Mix above ingredients in large glass bowl till juices form and well blended. Pour into 9" pastry shell. Top peach mixture with top crust. Crimp edges, trim and flute crust. Bake at 400 degrees for one hour. (45 min. on bottom rack and 15 min. on top rack till golden brown.)
Basic Pie Pastry
3 cups all purpose flour
1 cup all vegetable shortening
½ teas. Salt
Using pastry blender, blend until small crumbs form. This can be kept in an air tight container until ready to use. With small rubber spatula, pull to sides to leave a hole in the middle to pour water in. Add 2/3 cup plus 2 tbls. Cold tap water. Using wooden spoon, work dough into water until it forms a ball and pulls away from the side of the bowl. This recipe will make 5 crusts.
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