Charred Apple Custard Pie

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.

This apple custard pie brings elements of fire to the end of your evening with a table side brûlée element. A short, flaky pastry filled with just-set wobbly custard, perfumed with a subtle hit of lemon and topped with thin slices of tart Granny Smith apples. You don’t have to brûlée table side, but everyone loves a little bit of drama, don’t they?

• 2 Granny Smith apples, peeled, thinly sliced on a mandolin
• 60 ml (¼ cup) maple syrup
• 1 tbsp caster sugar

• 250 ml (1 cup) thickened cream
• 250 ml (1 cup) milk
• 1 vanilla pod, seeds scraped
• 1 strip lemon peel
• ¼ tsp ground nutmeg
• 8 egg yolks
• 100 gm caster sugar

• 1¼ cups plain flour
• 2 tbsp caster sugar
• 120 gm unsalted butter, chilled, cut into cubes