Try this clas­sic pud with chef Miguel Maestre’s magic touches – lots of but­ter and French pas­tries.

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This tra­di­tional dessert gets a Miguel Maestre makeover with a fruity flavour.


✚ 100g but­ter, plus ex­tra to grease

✚ 2 snail pas­tries, stale, halved cross­ways

✚ 2 crois­sants, stale, halved cross­ways

✚ 3 slices bri­oche bread

✚ 500ml milk ✚ 4 egg yolks

✚ 200g caster sugar, plus ex­tra 20g

✚ 1 vanilla bean, split, seeds scraped out

✚ ½ cup can­died or­ange peel

✚ cus­tard and ic­ing sugar, to serve

1 Pre­heat oven to 140°C/120°C fan. Lib­er­ally grease a large pie dish with but­ter. 2 Gen­er­ously spread the pas­tries with but­ter. Line the pie dish with the bri­oche slices. Top with the pas­tries.

3 In a large bowl, whisk to­gether the milk, egg yolks, caster sugar and vanilla seeds un­til sugar has dis­solved.

4 Pour the milk mix­ture over pas­tries, press­ing down pas­tries to make space for all of the mix­ture. Top with or­ange peel. 5 Place dish in a roast­ing pan in oven. Fill pan with boil­ing wa­ter to just be­low dish edge. Bake for 45 mins or un­til just set. 6 Sprin­kle with ex­tra sugar, then caramelise under the grill. Serve.

This month Miguel vis­its a bou­tique cul­tured but­ter fac­tory and cre­ates a pud­ding that’s so yummy, you’ll swoon!

EDGY DE­SIGN Corn­ing­ware Etch pie plate in Grass Green, 24cm, $29.95, from David Jones.

IN THE RED Emile Henry ruf­fled pie dish in Rouge, 26.5cm, $50, from Amara.

PRETTY PAT­TERN Churchill Blue Wil­low round pie dish, 23cm, $10, from Vic­to­ria’s Base­ment.

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