Custard Pie

Baking and Desserts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Custard Pie

Ingredients

Wheat Flour - 8.1 oz
Butter - 5.3 oz
Sugar - 5.3 oz
Lemon - 1 piece
Chicken Egg - 1 piece
Whole egg - 10 pieces
33% Cream - 17 fl oz
Nutmeg - 1 piece

Step by Step guide

Step 1

Make the dough. In a large bowl, mix the flour and chilled butter until the mixture resembles breadcrumbs. Add the sugar and lemon zest, then slowly add the eggs. Knead the dough by hand, form it into a ball, and gently pat it down, then tightly wrap it in plastic wrap and leave it in the refrigerator for 2 hours. The dough will be fragile and easier to roll out when it's cool.

Step 2

Line the bottom of a baking tray with parchment paper. Place a greased baking ring (18 cm x 3.5 cm) or a pie pan with a removable bottom in the center. Roll out the dough with a rolling pin, pressing it down rather than stretching it (you can pat the edges with floured hands to shape it). Trim the edges for a neat appearance. The diameter of the rolled-out dough should be 8 cm larger than the diameter of the ring. Chill for half an hour, then place it inside the baking ring, allowing excess dough to hang over the edges. Chill for another half hour.

Step 3

Preheat the oven to 338°F.

Step 4

Place a sheet of greaseproof paper on the dough, fill the pan with rice, and bake in the oven for 10 minutes to set the shape of the dough. It's important that there are no holes or cracks in the dough (patch them with extra pieces of dough). Remove from the oven when the dough is golden brown. Remove the paper and rice, brush the inside of the pie with egg yolk to prevent the filling from leaking. Return to the oven for 5 minutes. Remove and let cool. Lower the oven temperature to 266°F.

Step 5

Next, make the filling. Place the egg yolks and sugar in a bowl and whisk. Pour in the cream and mix well. Strain the mixture through a fine sieve into a heavy saucepan. Heat over low heat to body temperature (about 99°F), stirring constantly. Pour into a jug.

Step 6

Place the cooled pie (in the ring and on the baking tray lined with parchment paper) back in the oven on the middle rack. Slowly and carefully pour as much filling as possible into the pie. Sprinkle with grated nutmeg on top.

Step 7

Bake the pie for 45-50 minutes. The custard should be slightly set but not appear hardened. When gently shaking the tray, small but short waves should appear on the surface of the pie. Remove the pie and let it cool to room temperature, then remove the ring. Cut with a sharp knife and serve.