Custard Brioche Dessert Pizza (Print version)
Brioche dough with vanilla custard, baked golden — a sweet brunch indulgence.
# What goes in:
→ 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
06 - 2 large eggs
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 salt
→ Toppings
14 - 2 tablespoons granulated sugar, for sprinkling
15 - Fresh berries or sliced stone fruit (optional)
16 - Powdered sugar, for dusting (optional)
# Cooking steps:
01 - Combine warm milk, instant yeast, and a spoonful of sugar in a small bowl. Let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - In a stand mixer fitted with a dough hook, combine the flour, remaining sugar, salt, eggs, and proofed yeast mixture. Knead on medium speed for 5 minutes. Gradually incorporate the softened butter, one piece at a time, and continue kneading until the dough is glossy, smooth, and elastic, approximately 10 minutes. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in volume.
03 - Heat the milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture turns pale yellow. Slowly stream the hot milk into the yolk mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until the custard thickens, about 3 to 5 minutes. Remove from heat, stir in the vanilla extract, and press plastic wrap directly against the surface to prevent a skin from forming. Let cool completely.
04 - Preheat the oven to 350°F. Punch down the risen dough and transfer to a lightly floured surface. Roll into a 12-inch round and place on a parchment-lined baking sheet or pizza pan. Use your fingers to press a slight raised rim around the outer edge.
05 - Spread the cooled custard evenly over the dough, leaving a 1/2-inch border around the rim. Sprinkle with 2 tablespoons of granulated sugar for caramelization and arrange fresh fruit on top if desired. Bake for 22 to 25 minutes until the crust is golden and the custard is lightly set. Cool slightly before slicing into wedges. Dust with powdered sugar just before serving.
# Tips from flavorandfeast:
01 -
- The brioche crust alone is worth making this for, buttery and golden with a slight chew that puts any regular pizza dough to shame.
- It walks the line between breakfast and dessert so gracefully that you can serve it at brunch without anyone questioning your life choices.
02 -
- Adding butter too fast to the brioche dough will make it separate into a greasy mess, so patience with one small piece at a time is the only way through.
- The custard must be completely cool before it hits the dough, otherwise it will soak into the brioche and turn your beautiful pizza into a soggy disappointment.
03 -
- If you want a deeper golden crust, brush the raised rim with a beaten egg wash before baking, which creates a lacquered edge that looks professionally made.
- Slivered almonds scattered over the custard before baking add a toasty crunch that takes this from delicious to genuinely memorable with almost zero extra effort.