A Little Reminder of Bali

Couple of days ago, I'm helping a friend to plan a holiday to Bali. I listed down the must visit places, beaches and of course the recommended culinary spots. Since I have passion for traveling and I also have arranged itineraries in Bali for my previous trips, when she asked me about which places I recommend, I excitedly offered her a help to plan the trip.

Yet, when I was planning her trip, I am a little bit jealous of her as I also want to go to Bali! Writing down those stunning private beaches, interesting places and delicious foods to eat, makes me drooling to go there, as well. Sigh. Another thing reminded me of Bali is the milk pie, one of Bali's famous souvenir. There are many suppliers of milk pie in Bali, recently. However the pioneer and for me is the best, is the one with brand "Enaaak." Since the pie is very famous, you should order it beforehand, or you won't get any, the address and phone is as follows:

Jl. Nangka, Gang. Nuri No. 14
Denpasar, Bali
081-337-557-888 / 0361-784-2073

Well, since I obviously can not go to Bali to buy one of those pie, I decided to make one with the recipe given by a friend. Here is the complete recipe, in case you want to try to make one:

Milk Pie (30 pies)

Note: For the pie, please refer to my fruit tartlet recipe post: The SweeTarts.

Filling Ingredients:
200 ml condensed milk
200 ml water
2 eggs
2 tablespoon of corn starch
1/2 teaspoon of vanilla extract

Method:

1. Mix the condensed milk, vanilla extract and corn starch with a spatula
2. Add the eggs one at a time and stir well
3. Add water to the mixture until the mixture is smooth.
4. Remove the nearly baked tartlet from the oven (just until a slight brown color appeared) and fill the tartlet with the filling.
5. Bake again in the oven (180 degree Celsius) for about 20 minutes or until the filling is risen a little bit.
6. Remove the pie from the tins and your milk pie is ready to eat.

When you make the filling, you will notice that the mixture is too watery. It is completely fine, because the water prevents the filling from hardening, as we want to have a soft and smooth custard. When I baked my first batch, I didn't add the water as I thought the mixture is already sloppy, however after I have them bake, the custard is not as soft as expected. Then I fixed the filling for the next batch and the custard is softer.

As a review of the recipe, the taste is good, the pie is crunchy enough (due to twice baking of the tartlet), nonetheless, it still didn't taste the same as the one from Bali. Hmm..I wonder why? The color also not as yellowish as the milk pie sold in Bali. Anyone has a better recipe for this pie?

Cheers,
Indispensable Lady