If using fresh dough, shape, cook and allow to cool.
Heat the milk and vanilla bean paste gently on the hob until
almost boiling - you’ll start to see small bubbles form at the side of the pan
- take it off the heat once it gets to this point.
Meanwhile, whisk together the golden caster sugar, cornflour,
egg yolks and salt (if using) until smooth.
Pour the warm milk into the egg mixture, whisking constantly.
Once combined, pour this the mixture back into the pan you warmed the milk in.
Heat over a medium heat and continue to whisk until the
mixture begins to thicken (this should take a couple of minutes - make sure to
keep whisking so it doesn’t burn and stick to the bottom of the pan).
Let the custard come to a boil, and continue to whisk
vigorously for another minute or two.
Remove from the heat and add the butter- whisk in until
completely combined - you will get a thick, glossy mixture.
Cover with cling film so that it touches the surface of the
custard; cool to room temperature first, then refrigerate for at least two
hours (so it cools and thickens before you use it later)
Spread custard mixture onto your pizza base.
Sprinkle demerara sugar on top and use a kitchen
blowtorch to caramelise
Allow to cool before serving, so that you get the lovely
crack on top - but don’t leave for more than around 20 minutes - or your sugar will soften and turn to liquid
again.
