Butterscotch Custard Pie

Name: Butterscotch Custard Pie
Cuisine: French
Ingredients: One 23 cm pie crust made from Sweet Pastry Dough; 45 g unbleached plain flour; 1 vanilla pod, split lengthways; 240 ml double cream; 4 medium eggs; 120 g best-quality salted butter; One 23 cm pie crust made from Sweet Pastry Dough; 100 g demerara sugar; 480 ml whole milk; 1 teaspoon demerara sugar; 2 tablespoons caster sugar; 1 teaspoon vanilla extract

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

That elusive flavour butterscotch is a combination of equal parts butter and caramel coupled with a strong hint of salt. For this pie filling, I decided to let some salted butter colour until deep golden brown and to use demerara sugar instead of standard brown sugar and the results are as butterscotch as you can get.

Ingredients

One 23 cm pie crust made from Sweet Pastry Dough

Europe
Americas
France
United States
Pie
Vegetarian

Method

For the filling, melt the butter over a medium heat in a saucepan. Cook, watching the butter closely, until it turns a deep golden brown. Immediately pour the butter into a cool, dry stainless steel bowl to stop the cooking and reduce the temperature.
Set a rack at the lowest level in the oven and preheat to