Crème Brûlée Pie (Print Version)

# Ingredients:

01 - 8 ounces of Half-Mealy Pie Dough.
02 - A pint (2 cups) of heavy cream.
03 - 1 tablespoon of paste made from vanilla beans.
04 - A pinch (¼ teaspoon) of kosher salt.
05 - Six large egg yolks.
06 - ¾ cup of sugar.
07 - 2½ tablespoons of sugar meant for caramelizing.
08 - 15 cranberries, fresh if using (optional).
09 - Six rosemary sprigs (optional).
10 - Three sage sprigs (optional).
11 - Whites from 3 large eggs (optional).
12 - 1 cup of sugar to coat (optional garnish).

# Instructions:

01 - Stretch dough into an 11-inch round and fit into the pie dish. Chill for about 15-20 minutes. Bake at 425°F for 20 minutes with pie weights added.
02 - Warm cream along with salt and vanilla. In another bowl, beat yolks with sugar until fluffy. Carefully pour warm cream into egg mixture while stirring nonstop.
03 - Fill pie crust with custard, then bake at 350°F for 30-35 minutes until it wobbles slightly. Cool completely, then refrigerate overnight.
04 - Sprinkle an even layer of sugar over the top and torch it until it turns into a caramel crust. Wait a moment for it to harden.
05 - Arrange sugared cranberries and herbs as a wreath on top if you'd like. Crack the sugar top when serving.

# Notes:

01 - Start prepping a day earlier since it needs time to chill.
02 - You can freeze the crust for up to 2 months.
03 - The sugar crust won't stay crunchy after 48 hours.