Custard Brioche Pizza (Printable)
Sweet brioche pizza topped with silky vanilla custard and caramelized golden crust for an elegant brunch treat.
# What You'll Need:
→ Brioche Dough
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon kosher salt
04 - 1 1/4 teaspoons instant yeast
05 - 1/3 cup warm whole milk (about 110°F)
06 - 2 large eggs, room temperature
07 - 1/2 cup unsalted butter, softened
→ Vanilla Custard
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1/4 cup cornstarch
11 - 4 large egg yolks
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Toppings
14 - 2 tablespoons granulated sugar, for sprinkling
15 - Fresh berries or sliced stone fruit (optional)
16 - Powdered sugar, for dusting (optional)
# Directions:
01 - In a small bowl, combine the warm milk, instant yeast, and a spoonful of sugar. Let stand for 5 minutes until the mixture becomes foamy and bubbly. In a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining sugar, and salt. Add the eggs and proofed yeast mixture, then knead on medium-low speed for 5 minutes until a shaggy dough forms.
02 - Gradually add the softened butter, one tablespoon at a time, kneading continuously until each piece is fully absorbed. Continue kneading for about 10 minutes total until the dough is smooth, shiny, and elastic. Transfer to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour or until doubled in bulk.
03 - While the dough rises, heat the milk in a medium saucepan 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 stream the hot milk into the yolk mixture while whisking constantly to temper the eggs. Return the entire mixture to the saucepan and cook over medium heat, whisking vigorously, until the custard thickens and coats the back of a spoon, about 3 to 5 minutes. Remove from heat, stir in the vanilla extract, and transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and let cool completely.
04 - Preheat the oven to 350°F. Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12-inch round circle. Transfer to a parchment-lined baking sheet or pizza pan. Use your fingers to press a slight raised rim around the outer edge. Spread the cooled custard evenly over the dough, leaving a 1/2-inch border around the rim. Sprinkle with 2 tablespoons of granulated sugar and arrange fresh fruit over the top if desired.
05 - Bake on the center rack for 22 to 25 minutes, until the brioche crust is deeply golden and the custard is lightly set with a gentle jiggle. Remove from the oven and allow to cool for 10 minutes before slicing into 8 wedges. Dust with powdered sugar just before serving.
# Expert Tips:
01 -
- The brioche base stays pillowy soft underneath while the edges turn almost croissant like and flaky.
- That vanilla custard sets into something silky, not rubbery, and it reheats beautifully the next morning.
02 -
- Adding butter too fast to the dough makes it slide around the bowl instead of incorporating, so patience in those ten minutes of kneading truly matters.
- The custard must cool completely before it touches the dough or you will melt the butter in the brioche and end up with a greasy flat base.
03 -
- If the dough feels sticky and impossible after adding all the butter, resist the urge to dump in more flour. Just keep kneading and it will suddenly come together like magic.
- Pressing plastic wrap directly onto the custard surface while it cools is the difference between silky and lumpy, so do not skip that step.