(plus cooling time)
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- 2½ cups (375g) sifted cake flour
- Pinch salt
- 250g ice-cold butter cubes
- 2 large egg yolks
- 1 tsp (5ml) lemon juice
- 2 cups (750ml) milk
- 1 quill cinnamon
- 3cm strip orange peel (optional)
- 5 eggs, separated
- 1¼ cups (250g) castor sugar + extra ¼ cup (60ml) for topping, flavour it with ground cinnamon, if you like
- ⅓ cup (40g) cornflour
- ¼ cup (60ml) flour
- 3 Tbsp (45ml) butter
- 2 tsp (10ml) vanilla essence
- Preheat oven to 190°C.
- For pastry, combine cake flour and a pinch of salt in a food processor.
- Add butter and blitz into a breadcrumb texture.
- Add egg yolks and lemon juice while blending.
- Mix just until a ball of dough forms.
- Remove and shape into a flat disc, cover with clingfilm and refrigerate for 10-20 minutes until firm.
- Roll pastry out to fit a 23cm tart tin and blind bake for 15 minutes.
- Reduce the oven to 180°C
- For filling, heat milk, cinnamon and orange peel together until steaming.
- Combine egg yolks and ¾ cup (150g) sugar in a bowl.
- Mix flours with a little water to make a slurry, then add to the bowl.
- Temper egg mixture by adding a thin stream of hot milk while whisking.
- Transfer mixture to the pot and boil while whisking for 3 minutes.
- Remove from heat, add butter and vanilla essence, and mix.
- Leave custard to cool down at room temperature.
- Whisk 4 egg whites to stiff peaks, then add ½ cup (100g) sugar.
- Fold through cooled custard, and pour into blind-baked tart case.
- Bake for 20-23 minutes, until slightly set and not wobbly. Cool completely.
- Scatter with castor sugar and brûleé using a kitchen blow torch
- Serve immediately.