Instructions
- Prepare the Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Burnt Sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it melts and turns a deep amber color. Be careful not to burn it. Immediately pour the burnt sugar into the prepared pie crust, tilting the crust to coat the bottom evenly. Let cool and harden.
- Prepare the Filling: In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat.
- Temper the eggs: In a separate bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to prevent scrambling. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
- Cook the Filling: Return the saucepan to medium heat and cook for 1-2 minutes more, stirring constantly, until the filling is smooth and thickened. Remove from heat and stir in the crème fraîche and vanilla extract.
- Assemble and Bake: Preheat oven to 325°F (160°C). Pour the filling over the cooled burnt sugar crust. Bake for 40-45 minutes, or until the filling is set but still slightly wobbly in the center.
- Cool completely before serving. Sprinkle with fleur de sel before serving.
