Ingredients
Instructions
- Roll out the puff pastry to 5mm thickness and cut strips measuring 6.5cm wide by 46cm long for the sides. Cut a circle for the base at 3mm thickness using a 14cm diameter cake ring as template
- Butter the inside of a 14cm diameter, 6cm high cake ring and line with parchment paper
- Place the pastry strips around the edge of the ring and the circle at the bottom. Seal edges with a wet finger
- Line the pastry case with parchment and fill with baking beans to 1cm from the top. Blind bake at 160°C (320°F) with fan for about 50 minutes
- For the custard, combine milk, cream, and split and scraped vanilla pod in a saucepan. Heat over medium heat
- In a bowl, whisk sugar and eggs for 1 minute without incorporating too much air. Add cornstarch and whisk for another minute
- When the milk mixture starts to simmer, gradually add it to the egg mixture in three additions, whisking constantly
- Return mixture to the saucepan and cook over medium heat, whisking continuously for about 2 minutes until slightly thickened but still more liquid than pastry cream
- Blend the custard with an immersion blender until completely smooth
- Remove any air bubbles with a spoon and pour into the pre-baked pastry case
- Bake at 210°C (410°F) with fan for about 25 minutes until the top is caramelized
- Let cool for 30 minutes at room temperature, then refrigerate for 6 hours
- Best consumed within 24 hours to maintain the crispy pastry and creamy texture
- Optional: Brush with neutral glaze or sugar syrup for shine
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