Break the matzah into 2-inch (5-cm) pieces and place them in a large wound.
Pour half and half over them and turn to coat. Let stand for 5 minutes, moving the bottom pieces of matzo to the top and pressing the matzah several times to moisten all the pieces.
Place a large piece of foil over the bottom of a 7-inch springform pan and fold excess foil under bottom of pan.
Put the outer side section of the pan on, secure it in place, and then take the part of the foil that you folded under the pan and wrap it around the outside of the pan.
Grease the bottom and sides of the pan with butter. Set aside.
Meanwhile, in another bowl, place the eggs, brown sugar, cinnamon, vanilla, and salt and beat well.
Use your hands to pick up the half-and-half matzah and place it in the pan.
Add the egg mixture to the remaining half and half into the bowl that held the matzah and beat well.
Pour over matzah. Cover with aluminum foil.
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