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.