Honey and ginger custard brûlée pie

Honey and ginger custard brûlée pie

The Pie Project
Kirsten Jenkins

This pie sent our family and friends into a frenzy, resulting in text messages, phone calls and demands for more. A text from my brother-in-law, Lewis, just read, ‘O M freaking G’, and my little sister, Ali, inhaled two slices in seconds. Meanwhile across town, Kirsten’s partner, Georgie, proclaimed, ‘I am so happy, I am crying.’ Inspired by the amazing tiny ginger brûlée morsels from Sydney’s Bourke Street Bakery, this pie is creamy and crunchy with a delicious hit of spice. If you don’t have a kitchen blowtorch, put your pie under a piping hot grill until nice and caramelised. — Phoebe


Quantity Ingredient
370g ginger nut biscuits
100g unsalted butter, melted then cooled
175g honey
2 teaspoons vanilla bean paste
600ml pouring cream
110g chopped crystallised ginger
6 egg yolks
3 teaspoons cornflour
55g caster sugar


  1. Pulse the biscuits in a food processor to crumbs. Add the butter and pulse again to combine.
  2. Press the crumb mixture into the base and side of a 24 cm loose-based fluted tart tin. Freeze for 1 hour.
  3. Put the honey, vanilla, cream and ginger in a saucepan over medium heat and bring to just below boiling point, stirring to combine. Set aside to infuse for 30 minutes.
  4. Preheat the oven to 150°C. Whisk the egg yolks with the cornflour in a heatproof bowl until pale. Return the cream mixture to a simmer, then pour over the egg yolks and stir to combine. Transfer to a clean saucepan and cook over medium–low heat, stirring constantly, for 6 minutes or until thickened. Strain through a fine sieve into a clean bowl, pressing down to extract as much flavour from the ginger as possible.
  5. Pour into the biscuit case, then bake for 30 minutes or until it is set at the edge but with a distinct wobble in the centre. Remove from the oven and cool to room temperature, then chill for 4 hours or until completely cold.
  6. Scatter the top with the sugar, then caramelise with a kitchen blowtorch before serving.
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