Baked Custard Brioche Pizza (Printable)
Sweet brioche pizza topped with silky vanilla custard and golden caramelized finish.
# 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 (105–115°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 fine sea 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. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant, indicating the yeast is active.
02 - In a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the eggs and proofed yeast mixture. Knead on medium-low speed for 5 minutes until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, kneading until each piece is fully incorporated. Continue kneading for about 10 minutes total until the dough is smooth, shiny, and elastic. Cover the bowl with a damp towel and let rise in a warm spot for 1 hour or until doubled in volume.
03 - In a medium saucepan, heat the milk over medium heat until steaming and small bubbles form around the edges — do not bring to a boil. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth. Slowly pour the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking vigorously, until thickened to a pudding-like consistency, about 3–5 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. Gently punch down the risen dough to release excess air. On a lightly floured surface, roll the dough into a 12-inch round. Transfer to a parchment-lined baking sheet or pizza pan. Use your fingertips to press a raised rim around the outer edge, about 1/2 inch high.
05 - Spread the cooled custard evenly over the dough, leaving a 1/2-inch border around the rim. Sprinkle the top with 2 tablespoons of granulated sugar to promote caramelization. Arrange fresh berries or sliced stone fruit over the custard if desired. Bake for 22–25 minutes until the crust is deep 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. Finish with a dusting of powdered sugar if desired.
# Expert Tips:
01 -
- That moment when you pull it from the oven and the custard wobbles just slightly under a caramelized sugar crust is pure kitchen magic.
- It looks like something from a Parisian bakery window but comes together with everyday ingredients you probably already have.
- The contrast between pillowy rich dough and silky vanilla custard will ruin regular dessert pizza for you forever.
02 -
- Adding butter too quickly to the dough will leave you with a greasy separated mess, so be patient and add it one tablespoon at a time.
- Skipping the plastic wrap on the custard surface will give you a rubbery skin that no amount of stirring can fix.
- The custard needs to be cool or barely warm before it meets the dough, otherwise it will melt right into the raw brioche and create a soggy disaster.
03 -
- The dough can be made the night before and left to rise slowly in the refrigerator, which actually develops a deeper flavor and makes morning assembly effortless.
- If your custard ends up with tiny lumps from overheating, just push it through a fine mesh strainer before cooling and no one will ever know.