Custard pie by Cédric Hervet
By Cédric Hervet
Closed oven backing
For a mould of 20 x 6 cm
Sweet pastry
250g flour
1 egg
140g caster sugar
115g soft butter
1 pinch of salt (2g)
The zest of a lemon
Mix all ingredients without kneading. Place in the fridge (airtight) for 2 hours. Roll out and arrange into the mould and then in the freezer for 2 hours.
Custard cream
1l milk
240g sugar
100g corn flour
3 egg yolks
2 vanilla beans or extract
Whisk the egg yolks and half the sugar together in a large mixing bowl.
Mix the milk and cornflour in a sauce pan. Add the remaining sugar and whisk.
Split the vanilla pods, scrape out the seeds and add them to the milk.
Bring to the boil and mix, add the boiled milk to the whissked eggs gradually, stirring as you pour.
As soon as the cream thickens, pour it into the pie crust.
Bake at 190°C for 30 minutes in the wood-fired oven.
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