Baked Custard Brioche Pizza (Print Page)
Pillowy brioche dough with silky vanilla custard, caramelized to golden perfection for sweet brunches.
# What You Need:
→ Brioche Dough
01 - 2 cups all-purpose flour (250 g)
02 - 1/4 cup sugar (50 g)
03 - 1/2 tsp salt
04 - 1 1/4 tsp instant yeast (4 g)
05 - 1/3 cup warm whole milk (80 ml)
06 - 2 large eggs
07 - 1/2 cup unsalted butter, softened (115 g)
→ Vanilla Custard
08 - 2 cups whole milk (480 ml)
09 - 1/2 cup sugar (100 g)
10 - 1/4 cup cornstarch (30 g)
11 - 4 large egg yolks
12 - 1 tsp vanilla extract
13 - Pinch of salt
→ Toppings
14 - 2 tbsp granulated sugar (for sprinkling)
15 - Fresh berries or sliced stone fruit (optional)
16 - Powdered sugar (optional, for dusting)
# Directions:
01 - In a small bowl, combine the warm milk, instant yeast, and a spoonful of sugar. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and activated.
02 - In a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the eggs and proofed yeast mixture. Knead on medium speed for 5 minutes. Gradually add the softened butter in small pieces, continuing to knead until the dough is shiny, smooth, and elastic, about 10 minutes. Cover the bowl and let the dough rise for 1 hour or until doubled in size.
03 - In a saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture turns pale. Slowly pour the hot milk into the yolk mixture while whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened, 3 to 5 minutes. Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool.
04 - Preheat the oven to 350°F. Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12-inch circle and place on a parchment-lined baking sheet or pizza pan. Use your fingers to create a slight raised rim around the edges.
05 - Spread the cooled custard evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle with 2 tbsp granulated sugar to promote caramelization. Arrange fresh fruit on top if desired. Bake for 22 to 25 minutes until the crust is golden and the custard is lightly set. Cool slightly before slicing into 8 wedges. Dust with powdered sugar if desired before serving.
# Expert Tips:
01 -
- The brioche dough turns this into something between a dessert and a cloud, and people will ask you what your secret is.
- Custard on pizza sounds wild until you taste it, and then it becomes the only thing you want to bring to brunch.
- It looks fancy enough for a dinner party but honest enough for a Tuesday night treat yourself moment.
02 -
- Pouring hot milk too fast into the egg mixture will give you scrambled eggs instead of custard, so go slow and whisk without stopping.
- The dough will seem impossibly sticky before the butter fully incorporates, and trusting the process is the hardest part.
- Pressing plastic wrap directly onto the custard surface prevents that dreaded skin from forming while it cools.
03 -
- Make the custard the night before and refrigerate it, because cold custard is actually easier to spread and holds its shape better on the dough.
- If your kitchen is cold, turn your oven on for one minute then turn it off and let the dough rise inside with the door closed for a foolproof warm spot.