Caramel Chiffon Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and prepare the pastry dough according to the recipe.

   Tip: Use a pastry brush to brush the edges of the pastry with a little water to prevent it from sticking.

2. 2

   Roll out the pastry dough and place it in a 20cm pie dish. Chill in the fridge for 10 minutes.

   Tip: Use a pastry cutter or a knife to trim the edges of the pastry to fit the dish.

3. 3

   Line the pastry with parchment paper and fill with baking beans.

   Tip: This will help the pastry cook evenly and prevent it from bubbling up.

4. 4

   Bake the pastry for 15 minutes, then remove the parchment paper and baking beans.

   Tip: Use a pastry brush to brush the pastry with a little water to give it a golden color.

5. 5

   In a separate bowl, whisk together the egg yolks, caster sugar, and milk until well combined.

   Tip: Use a whisk attachment to make the process easier.

6. 6

   Add the flour, salt, and vanilla extract to the bowl and whisk until smooth.

   Tip: Make sure to scrape down the sides of the bowl to get all the ingredients.

7. 7

   Pour the egg yolk mixture into the pastry shell and bake for 20 minutes, or until the filling is set.

   Tip: Use a knife to check the filling and make sure it's set to the touch.

8. 8

   Let the pie cool to room temperature, then refrigerate for at least 2 hours.

   Tip: This will help the filling set and the pie to keep its shape.

9. 9

   To make the caramel sauce, combine the cream, caramel sauce, and confectioner's sugar in a saucepan.

   Tip: Use a whisk attachment to make the process easier.

10. 10

    Bring the mixture to a simmer over medium heat, stirring constantly until the sauce thickens.

    Tip: Use a thermometer to check the temperature of the sauce and make sure it reaches 100°C (212°F).

11. 11

    Pour the caramel sauce over the cooled pie and refrigerate for at least 30 minutes.

    Tip: This will help the sauce set and the pie to keep its shape.