Easiest Way to Prepare Super Quick Homemade Creme brulee pie with fresh fruit.
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, How to Make Ultimate Creme brulee pie with fresh fruit.. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Creme brulee pie with fresh fruit., starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creme brulee pie with fresh fruit. delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creme brulee pie with fresh fruit. is 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creme brulee pie with fresh fruit. estimated approx 120 mins.
To begin with this particular recipe, we must prepare a few components. You can have Creme brulee pie with fresh fruit. using 16 ingredients and 12 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Get to make Creme brulee pie with fresh fruit.:
- Dough
- 90 grams unsalted butter
- 75 grams granulated sugar
- 50 grams egg
- 205 grams all-purpose flour
- 5 grams baking powder
- pinch salt
- lentils
- custard
- 1 1/2 liter whole milk
- 400 grams sugar
- 9 egg yolks
- 120 grams cornstarch
- 1 lemon
- 1 cinnamon branch
- 1 Fresh fruit (strawberries, kiwies, cherries...)
Steps 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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