- 2 tbsp custard powder
- 75gr caster sugar
- 2 egg yolks
- 250ml cream
- seeds of 1 vanilla pod (NO extract!)
Follow the instructions here.
Put the yolks into a saucepan add the sugar and beat until creamy. Add a splash of the cream to the custard and mix. Whisk the remaining cream into the egg mixture, add the vanilla seeds and add the custard. Slowly heat the mixture, stirring continuously, until it thickens after about 5 minutes. Do not let the mixture boil! Pour it onto a plate or serving tray, cover with cling wrap and set in the fridge for about an hour.
If you use extract, the alcohol will make the milk curdle and you can throw the whole thing out.
Butter the pan! You can add a circle of wax paper to the pan if you want to be super safe to prevent the crust from sticking, but it’s not really necessary.
Preheat the oven to 180°C.
Take the yellow cream and give it a quick stir. Put it on top of the dough and divide evenly with a spatula or back of a spoon.
Follow the instructions here!
Bake for 20-25 minutes for a large pie and 10-15 minutes for small ones until the crust is pretty and golden brown. Remove the pie from the pan as quickly as possible. Transfer the pie onto a cooling rack and let it cool for at least two hours. Put it in the fridge to set the cream so it doesn’t flood your plate when serving.