Baked Custard Brioche Pizza (Printable)
Golden brioche crust with silky vanilla custard — a sweet brunch indulgence with French-Italian flair.
# 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)
# How To Make It:
01 - In a small bowl, combine the warm milk, instant yeast, and a pinch of the measured sugar. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant, confirming the yeast is active.
02 - In the bowl of 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, continuing to knead for 10 minutes until the dough is glossy, smooth, and elastic.
03 - Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot for 1 hour or until doubled in volume.
04 - While the dough rises, heat the milk in a medium saucepan over medium heat until steaming but not boiling. In a separate bowl, vigorously whisk the egg yolks, sugar, cornstarch, and salt until pale and thick. Slowly stream the hot milk into the yolk mixture while whisking constantly to temper. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until thickened to a pudding-like consistency, 3 to 5 minutes. Remove from heat, stir in the vanilla extract, and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely.
05 - 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. Using your fingertips, press and pinch a raised rim around the outer edge to form a crust border.
06 - Spread the cooled vanilla custard evenly across the dough surface, leaving a 1/2-inch border around the rim. Sprinkle 2 tablespoons of granulated sugar over the custard for caramelization. Arrange fresh berries or sliced stone fruit on top if desired.
07 - Bake on the center rack for 22 to 25 minutes until the brioche crust is deeply golden and the custard is lightly set with a gentle jiggle. Remove from the oven and allow to cool for 10 minutes on the pan.
08 - Slice into 8 wedges with a sharp knife or pizza cutter. Dust with powdered sugar just before serving. Serve slightly warm or at room temperature.
# Expert Tips:
01 -
- The contrast between pillowy brioche and silky custard is the kind of texture combination that makes you close your eyes when you eat it.
- It looks wildly impressive but the process is surprisingly forgiving once you get the hang of the dough.
02 -
- Do not skip pressing plastic wrap directly onto the custard surface because a skin will form in minutes and ruin that silky texture you worked so hard for.
- The dough will seem impossibly sticky when you first add the butter, but trust the process and keep kneading because it transforms suddenly into something beautiful.
03 -
- Measure the cornstarch carefully because even a small excess turns the custard into something closer to jelly than silk.
- Let the brioche dough do its second rise in the oven with just the light turned on for a consistently warm draft free environment.