Ingredients
| FOR THE CRUST | |
| 190g plain flour, plus extra for dusting | |
| 1 tablespoon caster sugar | |
| ¼ teaspoon fine sea salt | |
| 125g cold unsalted butter, diced | |
| 80–90ml cold water | |
| FOR THE FILLING | |
| 1 egg, plus 4 egg yolks | |
| 70g light brown sugar | |
| 300ml milk | |
| 200ml double cream | |
| 40g white miso | |
| 50g caster sugar | |
| 1 teaspoon vanilla bean paste | |
| freshly grated nutmeg |
View the recipe collection here
Instructions
| 1. | To make the crust, add the flour, sugar and salt to a bowl. |
| 2. | Add the diced butter and toss to coat in the flour. |
| 3. | Use your fingertips to rub the butter into the flour until you have a coarse mixture with small chunks of butter. |
| 4. | Make a well in the centre and pour in 60ml water. |
| 5. | Stir to start bringing it together and continue to add water a tablespoon at a time until you have a rough dough. |
| 6. | Turn it out onto a floured surface and gently fold it over itself a couple of times to bring it together. |
| 7. | Pat it into a thick disc, wrap in plastic wrap and chill in the fridge for 2–3 hours. |
| 8. | Lightly flour your work surface and roll out the dough about 2.5cm wider than your 23cm pie dish. |
| 9. | Gently roll the pastry over your rolling pin and then lift and unroll it into your dish. |
| 10. | Make sure the pastry is completely flush against the edges of the dish, then tuck the edges underneath itself to sit on the rim. |
| 11. | Crimp the edges with your fingers. Chill in the freezer for 15 minutes. |
| 12. | Preheat the oven to 220°C (200°C fan). |
| 13. | Prick the base of the pastry all over with a fork. |
| 14. | Line with baking paper and then fill with baking beans or uncooked rice. |
| 15. | Bake for 15 minutes before removing the baking paper and beans and baking for a further 10 minutes until the edges are golden and the base looks dry. |
| 16. | Remove from the oven and set aside to cool. Reduce the oven temperature to 150°C (130°C fan). |
| 17. | For the filling, add the whole egg, yolks and sugar to a bowl. Mix to combine and set aside. |
| 18. | Add the milk, cream, miso, caster sugar and vanilla to a small saucepan. |
| 19. | Heat gently until the miso dissolves and the milk is hot but not boiling. |
| 20. | Pour the milk over the eggs in 3 batches, whisking continuously to combine. |
| 21. | Strain the custard and let it sit for a minute – skimming off any foam that rises to the top – then pour into the pie crust. |
| 22. | Sprinkle some grated nutmeg all over the surface and bake for 25–30 minutes or until the custard is set around the edges but still has a little jiggle in the middle. |
| 23. | Let the pie cool completely before slicing and eating at room temperature. Or wrap and chill in the fridge to store. |
This is an edited
extract from I’ll Bring
Dessert by Benjamina
Ebuehi, published
by Quadrille, $59.99.
Available in stores
nationally from 11 April
2024. Photography
by Laura Edwards.