Brown Custard Pie
Per serving
Do you love custard tarts or pastel de nata? Try this gluten‑free recipe by Sue Teppen – a custard pie topped with cinnamon – it’s extraordinarily luxurious.
Ingredients
12 serv.Step-by-step instructions
- 1
Combine the egg yolks, granulated sugar, custard powder and milk in a bowl. Pour the cream into a saucepan over medium heat, bring to a boil, then gradually whisk it into the yolk mixture until smooth.
- 2
Return the mixture to the saucepan and cook over low‑medium heat for a few minutes, whisking constantly to keep it smooth. It should become very thick. Remove from heat, then add the vanilla paste and stir. Set aside to cool.
- 3
Preheat the oven to 200 °C/180 °C with convection/gas 4. Line a 28 × 18 cm baking tin with parchment paper. Unfold the puff pastry so that the long side faces you. Cut it vertically in half, obtaining two rectangles that fit the tin. Place one sheet in the tin, prick it all over with a fork and bake for 15 minutes. Remove from the oven and let cool for 5 minutes.
- 4
Quickly whisk the custard again, then spread it evenly over the cooled pastry. Cover with the second pastry sheet, folding the edges. Brush with half of the melted butter.
- 5
Mix the crystal sugar with ground cinnamon, then sprinkle the pie evenly. Drizzle the remaining melted butter over it and bake for another 35‑45 minutes, until the custard thickens and the top becomes golden.
- 6
Remove from the oven and let cool in the tin, then cut into portions. It can be stored in the refrigerator for up to three days.
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