Crème Brûlée Pie (Print Version)
# Ingredients:
01 -
1 half-portion (8 ounces) Mealy Pie Dough.
02 -
2 cups heavy cream.
03 -
1 tablespoon vanilla bean paste.
04 -
¼ teaspoon kosher salt.
05 -
6 large egg yolks.
06 -
¾ cup sugar.
07 -
2½ tablespoons granulated sugar (for topping).
08 -
15 fresh cranberries (optional).
09 -
6 sprigs rosemary (optional).
10 -
3 sprigs sage (optional).
11 -
3 large egg whites (optional).
12 -
1 cup granulated sugar (for garnish).
# Instructions:
01 -
Roll dough to 11-inch circle, transfer to pie plate. Chill 15-20 minutes. Bake at 425°F with weights for 20 minutes.
02 -
Heat cream with vanilla and salt. Beat egg yolks with sugar until thick. Slowly add warm cream to eggs, stirring constantly.
03 -
Pour custard into shell, bake at 350°F for 30-35 minutes until barely jiggly. Cool, then chill overnight.
04 -
Sprinkle sugar evenly over surface, torch until caramelized. Let set 1 minute.
05 -
Optionally decorate with sugared cranberries, herbs in wreath design. Serve by cracking sugar top.
# Notes:
01 -
Begin a day ahead for chilling.
02 -
Pie shell can be frozen up to 2 months.
03 -
Sugar topping loses crunch after 2 days.