Crème brûlée pie
SERVES 8-10
Get ready for rich, silky mouthfuls, with the “burnt“top lending its slightly bitter flavour to offset the creamy sweetness of the custard. This dessert is dreamy!
FILLING
3 cups milk
1 cup cream
¾ cup caster sugar
1 vanilla bean, split,
or 1 tsp vanilla extract
4 egg yolks, plus 1 whole egg
4 tbsp cornflour
Pinch of salt
PASTRY
1½ cups plain flour
1 tbsp caster sugar ¼ tsp salt
¾ cup ( 180ml) cold unsalted
butter, diced
¼ cup cold milk, beaten
with 1 egg yolk
Whipped cream and 2 cups strawberries, sliced and flavoured with the juice of
2 oranges, to serve
1 In a saucepan, gently heat the milk, half the cream, sugar and vanilla to a tremble. Remove from heat, then cover and leave for 10 minutes to allow the vanilla to infuse. Scrape the seeds into the liquid, discarding the pod.
2 In a bowl, whisk together the remaining cream, egg yolks, egg, cornflour and salt. Pour in the infused milk/cream, whisking to combine, then return to the saucepan. Cook over low heat, stirring with a wooden spoon, until the mixture thickens and coats the back of a spoon. Cover the surface of custard with baking paper or cling film, then put in the fridge.
3 For the pastry, combine the flour, sugar and salt in a food processor. Add the cold butter and pulse until it resembles coarse breadcrumbs. Add milk/yolk mix and pulse until a ball begins to form. Turn out and pat into a disc shape. Roll out to line a 24cm springform pan. Press onto the sides firmly. Chill in freezer for 20 minutes. 4 Place a baking sheet on low-medium rack and preheat oven to 200°C.
5 Pour the cooled custard into the chilled crust. Neatly cut the excess dough to 0.5cm from the custard level. Place on the baking sheet and bake for about 40-45 minutes or until the custard is slightly wobbly in the centre. Set the oven to grill. Transfer the pie to a higher rack and cook for 5 minutes or until the surface of the custard is partially burnt. Take out of the oven and allow to cool, then chill for 4 hours or overnight.
6 Serve with the whipped cream and orange-juice steeped strawberry slices.