Crème Brûlée Pie (Printable Version)
# What You'll Need:
01 -
1 cup granulated sugar (for garnish).
02 -
3 sprigs sage (optional).
03 -
6 sprigs rosemary (optional).
04 -
15 fresh cranberries (optional).
05 -
¼ teaspoon kosher salt.
06 -
¾ cup sugar.
07 -
2½ tablespoons sugar for caramelizing.
08 -
2 cups heavy cream.
09 -
1 tablespoon vanilla bean paste.
10 -
1 half-portion (8 ounces) Basic Pie Dough.
11 -
6 large egg yolks.
12 -
3 large egg whites (optional).
# Preparation Steps:
01 -
Shape dough into an 11-inch circle and press it into your dish. Cool it for about 15-20 minutes in the fridge. Place weights on top and bake at 425°F for around 20 minutes.
02 -
Gently warm up cream with salt and vanilla. Whisk egg yolks with sugar until creamy and thickened. Gradually add the warm cream to the yolks, stirring all the time to mix well.
03 -
Pour the custard into the dough shell. Bake it for 30-35 minutes in a 350°F oven until it just wobbles in the middle. Let it cool completely and refrigerate overnight.
04 -
Evenly sprinkle sugar across the surface. Use a torch to melt and caramelize the sugar. Wait a minute for it to set.
05 -
If you want to, decorate the top with sugared berries and herbs arranged like a wreath. Break the caramel crust when serving.
# Additional Tips:
01 -
Start prepping the day before so the pie has time to chill.
02 -
You can freeze the dough shell for a couple of months.
03 -
The sugar crust won't stay crunchy after 48 hours.