A delightful dessert that combines creamy indulgence with a beautifully golden finish. This classic custard dessert features a rich and silky smooth custard filling nestled within a flaky pastry base, offering a perfect balance of sweetness and texture.
Ingredients
Scale:
1 ½ cups all-purpose flour, sifted
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
1 large egg yolk
2-3 tablespoons cold water
2 cups whole milk
½ cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
Pinch of salt
2 tablespoons granulated sugar (for the golden top)
1 tablespoon unsalted butter, melted
Instructions
In a large mixing bowl, combine the flour, sugar, and cubed butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add the egg yolk and mix lightly until just combined. Gradually add cold water, one tablespoon at a time, until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
Once chilled, roll out the pastry on a lightly floured surface to fit a 9x9 inch square baking dish. Press it gently into the corners.
Prick the base of the pastry with a fork and bake for 15-20 minutes, or until lightly golden brown.
In a saucepan over medium heat, combine the milk and sugar. Stir until the sugar dissolves and the milk is heated but not boiling.
In a separate bowl, whisk together the eggs, cornstarch, salt, and vanilla extract until smooth.
Gradually pour the heated milk mixture into the egg mixture, whisking continuously to temper the eggs.
Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens.
Carefully pour the custard mixture into the baked pastry shell, smoothing the top with a spatula.
In a small bowl, mix the granulated sugar and melted butter for the golden top and sprinkle over the custard.
Return to the oven and bake for an additional 10 minutes until the top is golden.
