Easiest Way to Make Delicious Creme brulee pie with fresh fruit.

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Before you jump to Creme brulee pie with fresh fruit. recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that tough. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to creme brulee pie with fresh fruit. recipe. You can cook creme brulee pie with fresh fruit. using 16 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Creme brulee pie with fresh fruit.:

1. Prepare of Dough.
2. You need 90 grams of unsalted butter.
3. Provide 75 grams of granulated sugar.
4. Get 50 grams of egg.
5. Prepare 205 grams of all-purpose flour.
6. Take 5 grams of baking powder.
7. Use pinch of salt.
8. Take of lentils.
9. Provide of custard.
10. You need 1 1/2 liter of whole milk.
11. Use 400 grams of sugar.
12. Provide 9 of egg yolks.
13. Prepare 120 grams of cornstarch.
14. Take 1 of lemon.
15. Take 1 of cinnamon branch.
16. Get 1 of Fresh fruit (strawberries, kiwies, cherries…).

Instructions to make Creme brulee pie with fresh fruit.:

1. Dough: Cut the cold butter in small cubes and work them with your fingers until pomace point and add the sugar. Mix well..
2. Add the eggs one by one, and then the flour and the baking powder. Kneed it on a plain surface and make a ball. Wrapped in film paper and reserve in the fridge 24 hours..
3. NEXT DAY: Pre-heat oven to 180C. Put a baking sheet under the cold dough and roll it until it's enough to cover the mold..
4. Rub butter on the inside of the mold, coat it with flour and extend the dough. Put another baking paper covering the dough and fill the gap with lentils..
5. After 20 minuts remove the lentils and the paper. Bake until golden brown. Let it cool down before removin from the mold..
6. Custard: Bring 3/4 parts of the milk with the cinnamon and 2 stripes of the lemon skin (remove the white from inside) to boiling point. Let it cool and reserve in fridge 24 hours..
7. NEXT DAY: Mix the cornstarch, the 1/4 of milk and the egg yolks and mix well making sure there are no lumps..
8. Remove the cinnamon and the lelon from the milk, add the sugar and bring it to boiling point. Quovkly removr it and add it yo the yolk mic and stir rapidly until it thickens a bit..
9. Bring the custard to boil, boil it gor 1 min. stiring all the time or the bottom will get burned. Transfer it to a deep plater/tray to cool it down..
10. Once both are cold you may procide to fill the dough with custard. You can put some blubrrries or chopped fruit in between layers..
11. Decorate with the fresh fruit on top. Leave in the fridge until serving it..
12. Enjoy!!.

Pour a desert spoon of Calvados (apple brandy) over the fruit (optional). Slighlty crush the macaroon biscuits and place over the fruit. You can flavour this French dessert with vanilla, chocolate, fruit and more. Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Method First, pick over the fruit and place it in a large saucepan or flameproof casserole.

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