Raspberry Pie with Crème Anglais

DSC_7092

An easy, delicious pie. The crème anglais will take a little time but can always be substituted with ice cream or whipped cream flavoured with vanilla essence, if you’re in a hurry.

For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by a Roasted Balsamic Tomato Soup together with Oat and Rasin Rolls and with a sweet ending this Raspberry Pie with Crème Anglais.

Serves 4

Crème Anglais:

250 ml whole milk
½ vanilla pod
30g caster sugar
2 egg yolks
35g caster sugar

Raspberry Pie:

250g frozen raspberries
125g butter
150 ml brown sugar
150 ml gluten free flour (not selfrising)
200 ml rolled oats (glutenfree)
Some fresh raspberries for decoration

Start by making the Crème Anglais:

  1. Infuse milk with 30g sugar and vanilla pod by combining in a saucepan (slice the pod open and scrape out the vanilla beans – add both the pod and the beans to the milk) and letting come to a boil (do not let it come to a full boil, take it off the heat just when the bubbles starts to form). Let cool a bit.
  2. Whisk egg yolks and 35g sugar. Pour ¼ of the infused milk into the egg mixture (in order to temper the eggs). Stir. Then add the egg/milk mixture into the pan containing the remaining infused milk.
  3. Place the pan on low heat. Stir continuously with a spatula in an 8 motion. Take care to stir the corners too. Do not boil! The mixture will slowly thicken and the foam will disappear. The sauce is ready when the mixture is thick enough to cover the back of a spoon.
  4. Strain the mixture into a bowl in order to stop the cooking. Let cool and then place in the fridge.

Pie:

  1. Preheat the oven to 175C
  2. Melt the butter
  3. Mix the dry ingredients.
  4. Gradually pour the melted butter into the dry ingredients (you may not need all of the butter) and stir to create crumbs. The crumbs should be wet/moist – if too wet add some more oats.
  5. Place the raspberries in four lightly greased individual pie dishes. Spread the crumbs on top.
  6. Bake in the middle of the oven for 20-25 minutes.

Any comments, suggestions, ideas? Please write here!