They Might be Giants - Can't Keep Johnny Down
Directed by Ryan O'Connor
Filmed by Sam Evans
Edited by Anna Everson
Starring:
Ben Evans
Anna Everson
Claire
Anton Kvit
Carrissa Logghe
Ryan O'Connor
Amanda Woodington
Special thanks to Capitol Centre Market and Madison FRESH Market. Extra thanks to Dan, Shawn, and Joel at Capitol Centre for helping with all of the shenanigans.
Creative development took place July 11th, 12th, and 13th, filming on the 13th and 14th, and editing on the 14th and 15th.
Shot on location in Madison, WI
Crust:
6 oz (or about 1 ⅔ cup) all purpose flour
pinch salt
1 stick butter
as little ice cold water as possible (about 2 to 3 tablespoons)
Chop the butter into small cubes and freeze for about ten minutes. Toss the flour and salt a bit to combine. Using a pastry cutter or the back of a fork, cut the butter into the flour until the mixture is mealy. Add a very small amount of water at a time, cutting it in to incorporate, until the crust sticks to itself. Starting on the sides of a nine inch pie plate, squish the dough on all surfaces to evenly coat. Bake at 425F for fifteen to twenty minutes, until golden brown.
Custard:
2 cups milk
6 egg yolks
½ cup packed brown sugar
⅓ cup cornstarch
pinch salt
1 teaspoon vanilla extract
3 tablespoons butter
In a saucepan over medium or medium-low heat, bring the milk just to a boil, stirring frequently to avoid burning. Combine the yolks, sugar, salt, and cornstarch in a mixing bowl to an even consistency. Slowly add ¼ to ½ cup of hot milk to the egg yolk mixture, stirring as you pour. This prevents the eggs from cooking too fast and curdling. Then add the eggs back to the milk and return to medium heat. Stir until custard thickens, then remove from heat. Add vanilla and stir to incorporate. Let stand about five minutes, then add butter, mixing until fully melted. Pour custard into crust and refrigerate until cool before adding the whipped cream.
Whipped Cream:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Chill a mixing bowl and the beaters for an electric mixer. Beat the cream with chilled beaters until soft peaks form (when you pull the beaters out, the cream clings and retains rounded off peaks). Then add the vanilla and powdered sugar, beating again until stiff peaks (peaks stay pointy). Top cooled custard with cream. Throw in face.
Well, I guess you could have it for dessert.
I didn't realize where this was going until about the second-to-last shot; it was just perfect.
Cambdoranononononono 7 months ago