Easiest Way to Make Quick Creme brulee pie with fresh fruit.

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, creme brulee pie with fresh fruit.. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Creme brulee pie with fresh fruit. is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Creme brulee pie with fresh fruit. is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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.:

1. Make ready Dough
2. Prepare 90 grams unsalted butter
3. Get 75 grams granulated sugar
4. Take 50 grams egg
5. Take 205 grams all-purpose flour
6. Get 5 grams baking powder
7. Make ready pinch salt
8. Take lentils
9. Get custard
10. Make ready 1 1/2 liter whole milk
11. Get 400 grams sugar
12. Make ready 9 egg yolks
13. Take 120 grams cornstarch
14. Prepare 1 lemon
15. Get 1 cinnamon branch
16. Take 1 Fresh fruit (strawberries, kiwies, cherries…)

Steps to make Creme brulee pie with fresh fruit.:

1. Dough: Cut the cold butter in small cubes and work them with your fingers until pomace point and add the sugar. Mix well.
2. 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.
3. 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.
4. 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.
5. After 20 minuts remove the lentils and the paper. Bake until golden brown. Let it cool down before removin from the mold.
6. 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.
7. NEXT DAY: Mix the cornstarch, the 1/4 of milk and the egg yolks and mix well making sure there are no lumps.
8. 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.
9. 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.
10. Once both are cold you may procide to fill the dough with custard. You can put some blubrrries or chopped fruit in between layers.
11. Decorate with the fresh fruit on top. Leave in the fridge until serving it.
12. Enjoy!!

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