Hello, I am Marie. Today, I will show you a way to prepare creme brulee pie with fresh fruit. recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Creme brulee pie with fresh fruit. Recipe
Creme brulee pie with fresh fruit. is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Creme brulee pie with fresh fruit. is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have creme brulee pie with fresh fruit. using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Creme brulee pie with fresh fruit.:
- Prepare Dough
- Take 90 grams unsalted butter
- Prepare 75 grams granulated sugar
- Get 50 grams egg
- Prepare 205 grams all-purpose flour
- Make ready 5 grams baking powder
- Take pinch salt
- Make ready lentils
- Get custard
- Take 1 1/2 liter whole milk
- Get 400 grams sugar
- Prepare 9 egg yolks
- Take 120 grams cornstarch
- Make ready 1 lemon
- Make ready 1 cinnamon branch
- Make ready 1 Fresh fruit (strawberries, kiwies, cherries…)
Instructions to make Creme brulee pie with fresh fruit.:
- Dough: Cut the cold butter in small cubes and work them with your fingers until pomace point and add the sugar. Mix well.
- Add the eggs one by one, and then the flour and the baking powder. Kneed it on a plain surface and make a ball. Wrapped in film paper and reserve in the fridge 24 hours.
- NEXT DAY: Pre-heat oven to 180C. Put a baking sheet under the cold dough and roll it until it’s enough to cover the mold.
- Rub butter on the inside of the mold, coat it with flour and extend the dough. Put another baking paper covering the dough and fill the gap with lentils.
- After 20 minuts remove the lentils and the paper. Bake until golden brown. Let it cool down before removin from the mold.
- Custard: Bring 3/4 parts of the milk with the cinnamon and 2 stripes of the lemon skin (remove the white from inside) to boiling point. Let it cool and reserve in fridge 24 hours.
- NEXT DAY: Mix the cornstarch, the 1/4 of milk and the egg yolks and mix well making sure there are no lumps.
- Remove the cinnamon and the lelon from the milk, add the sugar and bring it to boiling point. Quovkly removr it and add it yo the yolk mic and stir rapidly until it thickens a bit.
- Bring the custard to boil, boil it gor 1 min. stiring all the time or the bottom will get burned. Transfer it to a deep plater/tray to cool it down.
- Once both are cold you may procide to fill the dough with custard. You can put some blubrrries or chopped fruit in between layers.
- Decorate with the fresh fruit on top. Leave in the fridge until serving it.
- Enjoy!!
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