The Brenner Tristan is different in consistency than most pies, with a mousse-like consistency, in contrast to the generally thick paste of fruit. The dessert relies mostly on zest and cream to produce both texture and flavor, which are contrasted by the layer of burnt sugar. It tends to be a crowd pleaser and is served during winter festivals, mostly due to the fiery aspect of it. Despite its charm and appeal, the dish originates from the destruction of Vultaro, a grim repeat of history from the Vulminer Destruction.
Brenner Tristan is named after the current Imperial Steward and former Duke of Vultaro, Tristan Kade. In the several years he held the region under his command, he utterly failed to maintain it and routinely caused problems for all classes in these lands. Finally, in the wake of the Elven War of 302 AC, the region began to break down and reached its cataclysmic end in 303 AC. As fires burned in ports on either side of the mountainous Lordship, an unknown chef served a dish that became infamous in representing what he wanted to happen to Tristan Kade and his bright blonde hair: He wanted them to burn. In the Anahera Dictatorship, when Vultar Unionism and the region threw much of their support behind Andrieu Anahera, the dish made its way to various parts of the Empire along the lines of communication loyal to Anahera. When the Dictatorship ended, and Vultaro was punished for this treason, the dish managed to survive due to having already spread. It is now dined upon by those seeking to make a statement, or whose sheer wealth and lavish lifestyles make them ignorant to the tasty dish’s origins.
Brenner Tristan is similar to many custard pies but of course, has its small quirks. To begin, melt the butter and combine it with the cookie crumbs. The mixture must be compressed together before being flattened into a pie dish to form the crust, covering all exposed areas of the dish. Bake the crust for fifteen minutes on high temperature before allowing it to cool and move on to the next step. In a large bowl, combine the three egg yolks, the lightly beaten whole egg, and sweetened milk, until the mixture begins to thicken. From there, zest and juice the available limes, before adding those to the batch. In another metal bowl, beat the three egg whites until stiff peaks form. Fold one-third of the mixture into the custard you made in the previous step before letting it sit for 15 minutes before folding it into the rest. Set the custard into the pie crust and bake it on high for Bake on high for 20 minutes before allowing the pie to chill overnight. When it is ready to serve, sprinkle sugar on top of the pie’s surface, as well as a healthy helping of alcohol. Then, to ignite the dish, take a flame to the top, and allow the burning alcohol to toast the sugar. Blow out the fire when the glazing burnishes and browns. To garnish the pie, scrape out your vanilla bean and combine it with the heavy whipping cream, before beating the white substance until stiff peaks form. Use this and whatever extra lime zest you dish to complete the garnishing.
- Brenner Tristan is a beautiful pastel yellow, with brown pie crust and dollops of cream on top of it. The very essence of the dessert is gentleness. This is contrasted by the layer of burning sugar, which is set alight minutes before it’s served. The burnt sugar adds a glistening sheen.
- Aside from the scent of burning alcohol, the dish smells mostly of lime. It’s not so strong that one could smell it from a distance, but the scent is noticeable when leaning in closely.
- As one would expect, the Brenner Tristan is tangy and tastes mostly of lime. The burnt sugar layer and crust helps to offset the soft texture of the custard.
- The Brenner Tristan must be cared for meticulously, being a custard pie. Any overcooking or jarring afterward will result in a crack, ruining the entire production.
- Some people consider the dish extra gross because they view the whipped cream as a symbolism for the exposed skull of Tristan Kade.