2006 Second Place

Custard Category
Dionna Hurt

CRÈME BRULEE PIE

1 1/3 level cups all-purpose flour

½ tsp. Salt
½ Crisco Stick or ½ level cup Crisco all-vegetable shortening
3 TBS cold water

Combine flour and salt in medium bowl.

Cut in Crisco using a pastry blender or two knives until all four is blended to form pea-
size chunks.
Sprinkle water, one tablespoon at a time. Toss lightly with a form until dough forms a
ball. Chill.
Press dough between hands to form a pancake. Flour dough lightly. Roll into circle and
turn into 9” pie pan. Prick bottom and sides with fork and bake in a 425 preheated oven
for 10-15 minutes or until lightly browned. Cool.

3 tablespoons corn starch

1 2/3 cup heavy cream
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
3 tablespoons butter
1 tablespoon vanilla
¼ to 1/3 cup sugar
Whipped cream to garnish

In heavy saucepan, dissolve cornstarch in cream; stir in sweetened condensed mild and
egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter and
vanilla. Chill for 2 or more hours. Top with sugar and brown in broiler. Garnish with
sweetened whipped cream around the edge. Refrigerate leftovers.