Cinnamon custard pie
BBC Good Food reader Sue Tappin developed this recipe after searching for recipes online. ‘My love of custard tarts and pastel de nata led me to create this cinnamon-topped pie’
Cinnamon custard pie
SERVES 12 PREP 15 mins plus cooling COOK 1 hr 10 mins MORE EFFORT
3 large egg yolks (freeze the whites for another recipe)
2 tbsp caster sugar
2 tbsp custard powder
100ml whole milk
300ml single cream
1 tsp vanilla paste
320g ready-rolled puff pastry
50g unsalted butter, melted
50g granulated sugar
1 tbsp ground cinnamon
1 Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
2 Pour the mixture back into the saucepan and cook over a lowmedium heat for a few mins, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool. 3 Heat the oven to 200C/180C fan/ gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for
15 mins. Remove from the oven and allow to cool for 5 mins. 4 Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
5 Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top. 6 Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.
PER SERVING 246 kcals • fat 17g • saturates 9g • carbs 19g • sugars 9g • fibre 1g • protein 3g • salt 0.3g