COINTREAU® CUSTARD PIE

PROCESS
Soak the vanilla pod and the orange zests in the Rémy Martin® Cognac and the Cointreau®.
Heat milk and cream.
In a bowl, whisk the egg yolks, the eggs and the sugar and add the cream powder.
When the mixture milk-cream is boiling, pour one half over the mixture yolks-eggs-sugar-cream powder and pour it back into the milk.
Bring to a boil then cook whisking constantly for about 3 minutes.
Add the Rémy Martin® Cognac and the Cointreau®, the orange zests and the vanilla pod.
Pour entirety the cream in the pie dish, previously coated with remnants of puff pastry or short pastry.
Leave to cool, then wait till a crust formed in the refrigerator for 12 hours before baking.
Bake in a deck oven at 185°C in top heating and 175°C in bottom heating for around 1 h 15 or in a convection oven at 170°C for around 1 hour.
Leave to cool and unmould.

FINISHING
Coat with a fluide mixture of apricot glaze and orange zests.
Cut.
Sprinkle the edges of icing sugar.