Custard Brioche Pizza (Printable Version)
Pillowy brioche topped with silky vanilla custard, baked until golden and caramelized for a sweet brunch treat.
# Ingredient List:
→ Brioche Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup sugar
03 - 1/2 teaspoon salt
04 - 1 1/4 teaspoons instant yeast
05 - 1/3 cup warm milk
06 - 2 large eggs
07 - 1/2 cup unsalted butter, softened
→ Vanilla Custard
08 - 2 cups whole milk
09 - 1/2 cup sugar
10 - 1/4 cup cornstarch
11 - 4 large egg yolks
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Toppings
14 - 2 tablespoons granulated sugar
15 - Fresh berries or sliced stone fruit (optional)
16 - Powdered sugar, for dusting (optional)
# How to Make:
01 - In a small bowl, combine the warm milk, instant yeast, and a spoonful of sugar. Let the mixture rest for 5 minutes until it becomes frothy and activated.
02 - Using a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, eggs, and proofed yeast mixture. Knead on medium speed for 5 minutes until a shaggy dough forms. Gradually add the softened butter in small pieces, continuing to knead until the dough becomes shiny, smooth, and elastic, approximately 10 minutes. Cover the bowl and allow the dough to rise for 1 hour or until doubled in volume.
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 and smooth. Slowly pour the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened to a pudding-like consistency, about 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 completely.
04 - Preheat the oven to 350°F. Punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough into a 12-inch round circle. Transfer to a parchment-lined baking sheet or pizza pan. Using your fingertips, press and pinch a slight raised rim around the outer edge to hold the custard filling.
05 - Spread the cooled custard evenly over the dough surface, leaving a 1/2-inch border around the rim. Sprinkle the top with 2 tablespoons of granulated sugar for caramelization. Arrange fresh berries or sliced stone fruit over the custard if desired. Bake for 22 to 25 minutes, or until the edges are deep golden brown and the custard is lightly set. Allow to cool slightly before slicing into 8 wedges. Dust with powdered sugar just before serving.
# Expert Tips:
01 -
- That brioche base stays pillowy soft underneath while the edges go beautifully crisp and golden.
- The vanilla custard tastes like the filling of the best eclair you have ever had, but it sits on bread instead of inside pastry.
- It looks elaborate and impressive yet the steps are surprisingly manageable if you take them one at a time.
02 -
- Adding the butter too quickly to the dough will leave you with a greasy mess that never comes together, so patience during that step is everything.
- The custard must be fully cooled before it touches the dough or it will melt the butter in the brioche and create a dense, odd texture.
- Pressing plastic wrap directly on the custard surface while it cools is not optional if you want to avoid a rubbery skin forming on top.
03 -
- If your kitchen is cold, let the dough rise inside your oven with just the light turned on for a gentle, consistent warmth.
- Make the custard a day ahead and refrigerate it, then let it come to room temperature before spreading so it is pliable and easy to work with.