Custard Brioche Pizza (Printable)

Golden brioche topped with silky vanilla custard — a sweet brunch indulgence with French-Italian roots.

# What You’ll Need:

→ Brioche Dough

01 - 2 cups all-purpose flour
02 - ¼ cup granulated sugar
03 - ½ teaspoon kosher salt
04 - 1¼ teaspoons instant yeast
05 - ⅓ cup warm whole milk (105–115°F)
06 - 2 large eggs
07 - ½ cup unsalted butter, softened to room temperature

→ Vanilla Custard

08 - 2 cups whole milk
09 - ½ cup granulated sugar
10 - ¼ 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 caramelization
15 - Fresh berries or sliced stone fruit (optional)
16 - Powdered sugar, for dusting (optional)

# Directions:

01 - Combine warm milk, instant yeast, and a spoonful of sugar in a small bowl. Stir gently and let rest 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 all-purpose 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 incorporate the softened butter one tablespoon at a time, continuing to knead until the dough becomes shiny, smooth, and elastic, approximately 10 minutes. Cover the bowl with a clean towel and allow the dough to rise in a warm, draft-free spot for 1 hour or until doubled in volume.
03 - Pour the whole milk into a medium saucepan and heat over medium until steaming and small bubbles form around the edges, but do not allow it to boil. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture turns pale and thick. Slowly pour the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking vigorously, until the custard thickens and coats the back of a spoon, 3 to 5 minutes. Remove from heat, stir in the vanilla extract, then transfer to a bowl. Press plastic wrap directly against the surface to prevent a skin from forming and allow it to cool completely.
04 - 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. Use your fingertips to press and form a slight raised rim around the outer edge to hold the custard filling.
05 - Spread the cooled vanilla custard evenly across the dough surface, leaving a ½-inch border around the rim. Sprinkle 2 tablespoons of granulated sugar over the custard for a golden caramelized finish. Arrange fresh berries or sliced stone fruit on top if desired.
06 - Bake on the center rack for 22 to 25 minutes until the brioche edges are deeply golden and the custard is lightly set with a gentle jiggle. Remove from the oven and allow the pizza to cool for 5 to 10 minutes before slicing into 8 wedges. Dust with powdered sugar just before serving.

# Expert Suggestions:

01 -
  • The brioche base stays pillowy soft underneath while the edges turn irresistibly golden and crisp.
  • That custard is basically a dessert on its own, silky and fragrant and worth every second of stirring.
  • It looks like something from a Parisian bakery but requires zero professional training to pull off.
02 -
  • Patience with the custard is everything, walk away and it will scorch or go lumpy on you in seconds.
  • The brioche dough will seem impossibly sticky before the butter fully incorporates, so trust the process and keep the mixer running.
03 -
  • If your kitchen is cold, place the covered dough in your oven with just the light turned on for a perfect proofing environment.
  • Dusting the rolling pin with flour instead of the dough itself prevents adding too much extra flour and drying out the brioche.

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