Inspired by McDonald's Crème Brûlée Pie, this is made from layers of golden fried puff pastry and a hot molten center of custard and caramel.
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:8 Pies 1x
Category:Pie
Method:Easy
Cuisine:Fusion
Ingredients
Scale
Caramel
125g Condensed milk (a little less than 1/2 cup)
23g Brown sugar (2 tbsp)
40g Treacle or golden syrup (2 tbsp)
45g Unsalted butter (3 tbsp)
Pinch of salt
Custard
2 Egg yolks
37g Granulated sugar (3 tbsp)
1 1/2 tbsp Cornstarch
1 tsp Vanilla extract
180ml Whole milk (3/4 cup)
15g Unsalted butter ( 1 tbsp)
Assembly
4 Frozen Puff pastry sheets
Neutral Oil, for frying
Instructions
Caramel
Combine all the ingredients in a small saucepan and heat over medium heat until the sugar has completely dissolved and the mixture has thickened slightly
Remove from the heat and place in the fridge to chill completely
Custard
Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
The mixture should be thick enough to draw lines in it
Remove the pan from the heat and add the butter, stir until melted
Transfer the custard to a bowl and cover with cling wrap, pressing the cling wrap onto the surface of the custard to prevent it from forming a skin
Place in the fridge to cool completely
Assembly
Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
Meanwhile, transfer the chilled caramel and custard into two piping bags
Cut each puff pastry sheet into 8 equal rectangles
Cut off the tip of the piping bags and pipe a line of custard and caramel down the centre of 8 rectangles
Top with another rectangle of puff pastry and use a fork to seal the edges
Place in the freezer for 1 hour to chill
Heat a heavy bottomed pot of neutral oil to 200C/390F
Carefully lower the pies into the oil, be careful as they will splatter
Fry three at a time, for 2-3 mins, turning halfway, until golden brown
Place on a wire rack to drain for 5 minutes and enjoy hot!