French egg pudding tart
Preparation: 10 minutes
Baking: 35 minutes in oven
Ingredients for 6 large servings:
1 Liter of milk or 4 cups
70 g of corn starch or 2.4 ounces
90 g of brown sugar or 3.2 ounces
2 table spoon of maple sirup
1/2 vanilla bean or 1 table spoon of vanilla extract
1 pie dough*
*To make pie dough:
Mix 100 g of flour + 50 g of room temperature melted butter + 2 table spoon of cold water + a pinch of salt mix well. Make a ball, cover with a plastic film and let set 30 minutes in the fridge.*
Preheat oven at 180 degrees celsius or 356 degrees Fahrenheit.
Take the pie dough out and roll it out on a lightly floured surfaced then put it in a pie pan covered with wax paper.
Set aside one cup of milk.
In a sauce pan over medium heat pour the rest of the milk with the sugar and the vanilla bean cut in half length wise. leave it until it starts boiling.
Meanwhile in a big bowl mix the corn starch with the cup of milk, the eggs and the maple sirop. whisk the mixture.
When the milk mixture is boiling remove the vanilla beans scape them with a knife to get all the seeds into the milk. Pour the hot milk into the bowl with the egg mixture and whisk well.
Pour into the pie crust and put it in the oven for 35 to 40 minutes.
Once golden brown, dark brown on the top it means it’s all done. remove from the oven and let in cool down.
Serve it cold as dessert with fresh grapes of a few slices of apples.