For the crust
1 1/2 cups all-purpose flour (180g)
2 tablespoons unsalted butter, softened
1/2 cup cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1 1/2 tablespoons milk
For the filling
1/2 cup milk (120ml)
1/2 cup granulated sugar (90g)
6 egg yolks
1 teaspoon vanilla extract
150g of egg whites for topping
For the crust
1 1/2 cups all-purpose flour (180g)
2 tablespoons unsalted butter, softened
1/2 cup cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
1 1/2 tablespoons milk
For the filling
1/2 cup milk (120ml)
1/2 cup granulated sugar (90g)
6 egg yolks
1 teaspoon vanilla extract
150g of egg whites for topping
Prepare the crust: in a large bowl, sift the flour
Add the butter and eggs
Mix with your fingers until it forms a crumbly mixture
Add the milk and mix lightly with your hands
Form into a ball and wrap in plastic film
Refrigerate for about 15 minutes
Preheat oven to 180°C (medium)
Divide the crust into six portions
Roll out one portion and line a 9cm diameter mold
Cut off the excess crust with a knife
Repeat with the remaining dough, lining five more molds of the same size
Use a fork to prick the bottoms of the crusts in several places
Line each mold with a rectangle of aluminum foil
Place the molds on a baking sheet and bake for about 20 minutes or until firm
Remove from oven and discard foil
Bake for an additional 10 minutes or until golden brown
Let cool and remove from molds. Reserve
Prepare the filling: in a medium saucepan, bring milk and sugar to a simmer over medium heat, stirring occasionally
Stop stirring and cook until the syrup reaches a thread stage (about 3 minutes)
Remove from heat and let cool slightly
Strain the egg yolks through a fine-mesh sieve into a bowl
Add to the saucepan with the syrup and cook over low heat, stirring constantly, until thickened (about 4 minutes)
Stir in vanilla extract
Let cool
Spread the filling evenly on the bottom of the reserved crusts
Top with beaten egg whites
Serve immediately
552 calories per serving
