Learn how to make a classic French custard pie step-by-step with Cyril Lignac’s recipe. It takes a bit of time but the outcome is sure to delight your family and friends.<\/p>\n
For 8 servings:<\/p>\n
– Puff pastry: 1 sheet
\n – Whole milk: 500 ml
\n – Heavy cream: 150 ml
\n – Vanilla bean: 1
\n – Sugar: 120 g
\n – Cornstarch: 90 g
\n – Brown sugar: 2 tablespoons
\n – Butter: 10 g<\/p>\n
Total Time: 11 hours 05 minutes
\n Prep Time: 25 minutes
\n Cooking Time: 40 minutes<\/p>\n
In a saucepan, heat the milk and heavy cream along with the seeds from the vanilla bean. Once it reaches a boil, turn off the heat and let it infuse for 20 minutes.<\/p>\n
Allow the mixture to cool to room temperature, then refrigerate overnight. Strain the mixture the following day.<\/p>\n
Butter the mold and sprinkle with brown sugar.<\/p>\n
Lay the puff pastry in the mold, trim the edges, and prick the bottom. Bake at 350\u00b0F (175\u00b0C) for 5 minutes to slightly caramelize the pastry.<\/p>\n
In a saucepan, heat the infused and strained milk with sugar and cornstarch, stirring continuously until the mixture thickens.<\/p>\n
Pour the custard over the pastry and bake for 1 hour and 30 minutes at 350\u00b0F (175\u00b0C).<\/p>\n
Allow the custard pie to cool to room temperature before unmolding.<\/p>\n
This delicious custard pie, following the steps provided by Cyril Lignac, offers a creamy, rich dessert that’s perfect for any gathering or simply to treat yourself!<\/p>\n\n\n