Ingredients
For the Crust:
- 1 ½ cups (190 g) all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 3-5 tbsp ice water
For the Caramel Layer:
- ½ cup (100 g) granulated sugar
- 2 tbsp water
- 2 tbsp unsalted butter
- ¼ cup (60 ml) heavy cream
For the Custard Filling:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 3 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Caramelized Topping:
- 2 tbsp granulated sugar
Instructions
- Prepare the Crust: In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs
- Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough and press into a 9-inch pie pan. Trim excess and prick the base with a fork. Pre-bake the crust at 375°F (190°C) for 15 minutes or until lightly golden. Let cool.
- Make the Caramel Layer:
- In a saucepan, heat sugar and water over medium heat until the sugar dissolves and turns golden brown. Remove from heat and quickly stir in butter and cream. Pour the caramel over the baked crust and let set.
- Prepare the Custard Filling:
- Heat milk in a saucepan until warm (do not boil).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Stir in vanilla extract.
- Pour the custard over the caramel layer in the crust and smooth the top. Chill for at least 3 hours.
- Create the Caramelized Topping:
- Sprinkle granulated sugar evenly over the chilled pie. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool briefly before slicing.
Serve and enjoy this elegant Creamy Caramel Custard Pie! Would you like tips on how to perfect the caramel layer or any adjustments for dietary preferences?
