Lavender Custard Pie with Masa Sucrée Crust
Serves 8-10
Rogelio Garcia, chef at the Michelin-starred Auro in Calistoga, has created a unique and delicious pie that combines Mexican and Northern California flavors.
INGREDIENTS
For the lavender-scented custard:
- 1½ cups (360 ml) whole milk
- 1/2 teaspoon dried lavender or 1 fresh lavender sprig
- 1/2 cup (120 ml) canned sweetened condensed milk
- 1 cup (240 ml) heavy cream
- 1 vanilla bean, slit in half lengthwise and seeds scraped
- 4 egg yolks
- 2 whole eggs
- 1/4 cup (50 g) granulated sugar
For the masa sucrée dough:
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (90 g) yellow or white masa harina, preferably Masienda brand
- 2 tablespoons dark brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup (115 g) very cold unsalted butter, thinly sliced or grated
- 3 to 4 tablespoons (45 to 60 ml) ice cold water
- Whipped cream and dulce de leche, for serving
DIRECTIONS
A day before you want to make the pie, combine the milk, lavender, sweetened condensed milk, heavy cream, vanilla bean pod and seeds, egg yolks, whole eggs and the granulated sugar in a medium bowl. Whisk until all ingredients are well combined. Cover the bowl and refrigerate overnight.
On the day of, preheat the oven to 325°F. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, masa harina, brown sugar and salt and mix for about 30 seconds, or until well combined. Add the butter and mix on medium speed until the mixture has a coarse sandy texture. Add 2 tablespoons of water, adding more water as needed, 1 tablespoon at a time, just until the dough comes together when pressed.
Transfer the dough to a lightly floured work surface and press into a disk. Roll out the dough into a 10- to 11-inch round about 1/4 inch thick.
Gently ease the dough round into a 9-inch pie pan, pressing the dough snugly into the bottom and sides of the pan. Trim the edges so they extend about 1/2 inch beyond the pan. Tuck the dough over itself to create a rim, then crimp with your fingers or a fork.
Place the pie in the oven, then pour the lavender custard through a fine-mesh sieve into the crust-lined pie pan. Bake until the custard is set, jiggles slightly in the center when gently shaken, and the edges are light golden brown, about 1 hour.
Conclusion
This unique pie combines the flavors of Mexico and Northern California, with a lavender-scented custard and a crumbly masa sucrée crust. It’s a perfect dessert for a special occasion or a dinner party.
FAQs
Q: What is masa sucrée?
A: Masa sucrée is a type of Mexican pastry dough made with masa harina, a type of corn flour.
Q: What is the difference between masa harina and all-purpose flour?
A: Masa harina is a type of corn flour that is used in Mexican cuisine to make tortillas, tamales, and other dishes. It has a coarser texture and a slightly sweet flavor than all-purpose flour.
Q: Can I use fresh lavender instead of dried lavender?
A: Yes, you can use fresh lavender instead of dried lavender. Simply substitute 1 fresh lavender sprig for the 1/2 teaspoon dried lavender.
Q: Can I make the pie ahead of time?
A: Yes, you can make the pie ahead of time and store it in the refrigerator for up to 2 days. Allow the pie to come to room temperature before serving.
