NOTE: dry ingredients for this recipe are measured by weight, à la française.
1 Cookie pie crust
3-4 eggs
1L of milk (or 750ml milk and 250ml heavy cream)
150g of sugar
90g of arrowroot powder or cornstarch (maïzena)
1-2 Tbsps vanilla extract or 1 vanilla bean, split
- Roll out the crust and set in a spring form pan. Pop in the refrigerator to cool while you make the custard filling.
- Bring the milk to just before the boiling point and remove from the heat.
- If using the vanilla bean, immediately add, cover, and let steep for 10 minutes.
- If using the extract, add, stir, cover and set aside.
- Preheat the oven to 400F.
- Meanwhile, combine the arrowroot and sugar. Whisk in the eggs and beat thoroughly, until completely smooth.
- Remove the vanilla bean from the milk (if using).
- While whisking the sweet eggs constantly, slowly stream in the hot vanilla milk.
- Pour the mixture into the milk saucepan and, stirring constantly with a wooden spoon, cook over medium-low heat until the surface starts to show signs of wanting to boil, stirring all the while; by this point the hot custard should coat the back of the spoon.
- For this step you can use a sieve to help break up any lumping, but if you've diligently stirred and it's smooth, just directly pour into the cold shell and pop in the oven.
- Bake for 30-40 minutes, until the crust is golden and the top shows brown spots.
- Allow to cool completely before serving.
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