CookEat Recipe
Surprise Rice-Custard Pie
A mound of firm rice-flour custard under a golden sweet shortcrust lid, served hot.
Method
Steps
Step 1
Gather the ingredients: 1 litre whole milk, reserving 150 ml initially; 200 g rice flour; 120 g caster sugar for the filling; 20 g butter for the filling; 6 eggs for the filling; A pinch of salt; 1 teaspoon vanilla extract; 250 g plain flour for pastry B, plus 10 g for rolling; 125 g butter, softened, for pastry B; 110 g icing sugar for pastry B; 1 whole egg and 1 egg yolk for pastry B; 1 additional egg yolk for glazing; 10 g icing sugar for finishing.
Step 2
Make pastry B: mix the 250 g plain flour and 110 g icing sugar. Work in the softened 125 g butter, then the whole egg and yolk, mixing with a knife at first and handling only until the dough comes together. If a few dry crumbs remain, bind them with a teaspoon of white wine or Marsala, only as needed. Wrap and chill for 30 minutes; keep any raw-egg dough refrigerated.
Step 3
In a heavy saucepan mix the six filling eggs, 120 g caster sugar, rice flour and 850 ml milk gradually until smooth. Keep the last 150 ml milk aside. Heat gently, stirring continuously and scraping the bottom, until a very thick smooth custard forms. Add reserved milk gradually only if needed to cook the flour smoothly without making the filling loose. Cook for a further 3–5 minutes, still stirring, and reach at least 74°C. Before removing from the heat, mix in the 20 g butter, vanilla and salt.
Step 4
Transfer the custard to a shallow container, cool promptly and refrigerate within 2 hours until cold and firm. Heat the oven to 175°C. Arrange the cold custard as a mound on an ovenproof metal or earthenware platter about 26–28 cm across, keeping the deepest part about 4–5 cm high. There is no pastry base.
Step 5
Roll the chilled pastry about 3 mm thick on the lightly floured surface and drape it over the mound. Trim and tuck the edges close around the filling. Mark a simple pattern without cutting deeply and brush with the extra yolk. Keep any unused pastry chilled separately; do not force thick scraps onto the lid.
Step 6
Bake for about 35–50 minutes, adjusting for shape, until the pastry is cooked and golden and the centre reaches at least 74°C. Dust with the finishing icing sugar and serve hot. Cool leftovers promptly, refrigerate within 2 hours and use within 2 days.
Step 7
Pastry C alternative: replace all pastry B ingredients with 270 g plain flour, 115 g icing sugar, 90 g softened butter, 45 g fresh plain rendered lard, 4 egg yolks and finely grated zest of half an orange. Mix flour and sugar, work in both fats, then yolks and zest, using minimal handling. Bind final dry crumbs with a teaspoon of white wine or Marsala only if necessary. Chill 30 minutes, roll about 3 mm thick using the separate rolling flour, and use as the lid over the same fully prepared cold rice custard. Glaze with the additional yolk and bake and serve exactly as above.
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