Description
This Creme Brulee Pie combines the rich, creamy texture of classic creme brulee custard with a crisp pre-baked pie crust. Infused with vanilla and topped with caramelized brown sugar, this dessert offers a delightful contrast between smooth custard and crunchy topping, perfect for impressing guests or enjoying a luxurious treat at home.
Ingredients
Scale
Crust
- 1 pre-baked pie crust
Custard Filling
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 1/2 cup sugar
- 1 tablespoon cornstarch
Topping
- 1/4 cup brown sugar (for the topping)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pie later.
- Infuse Cream: In a saucepan, combine the heavy cream, whole milk, and the scraped vanilla bean seeds along with the pod. Heat over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes to allow the vanilla to infuse fully.
- Mix Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and well combined. This will help create a silky custard texture.
- Combine Mixtures: Slowly whisk the warm cream mixture into the egg yolk mixture, tempering the eggs by gradually increasing the temperature to avoid curdling.
- Thicken Custard: Pour the combined mixture back into the saucepan and cook over low heat while stirring constantly. Continue until the custard thickens enough to coat the back of a spoon, indicating it is ready.
- Fill Pie Crust: Pour the thickened custard filling into the pre-baked pie crust evenly.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the custard is just set but still slightly trembling in the center.
- Cool and Chill: Remove the pie and allow it to cool to room temperature. Then refrigerate for at least 4 hours to fully set the custard.
- Caramelize Sugar: Before serving, evenly sprinkle the brown sugar over the pie’s surface. Use a kitchen torch to caramelize the sugar until it melts and forms a golden, crisp crust characteristic of creme brulee.
Notes
- Using a vanilla bean provides a more authentic flavor, but vanilla extract is a convenient substitute.
- Ensure constant stirring during custard thickening to prevent scrambling the eggs.
- Cooling and chilling the pie thoroughly helps the custard set properly for the best texture.
- If you don’t have a kitchen torch, you can briefly place the pie under a broiler to caramelize the sugar, but watch carefully to avoid burning.
