Potato Pie Brûlée
Ingredients:
- 1 1⁄2 pounds Idaho® Russet Potatoes, peeled, boiled and priced
- 1⁄4 cup butter, softened
- 1 1⁄2 cups sugar, white
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 cup milk
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla beans
- 1⁄4 teaspoon nutmeg
- 4 eggs, beaten
- 1 deep dish pie shell, 9-inch
Brûlée
- 1⁄3 cup butter
- ¼ cup sugar
- Candied orange and cumquat slices for garnish
Directions:
- Preheat oven to 325°F.
- In a medium mixing bowl add sugar, baking powder, and salt. Add potatoes and butter and mix well. Gradually add milk, stirring until well blended.
- Stir in orange zest, vanilla extract, vanilla beans, and nutmeg. Add beaten eggs and mix well.
- Pour mixture into pie shells and put in preheated oven. Bake for 75-85 minutes or until knife inserted in center comes out clean. Chill overnight.
- Remove pies from refrigerator and carefully pat to dry the top.
- Melt butter and brush on the surface. Evenly sprinkle ¼ cup of sugar on the surface and brûlée with a torch until sugar has caramelized.