Crème Brûlée Pie (Print Version)
# Ingredients:
01 -
8 ounces mealy pie dough.
02 -
2 cups heavy cream.
03 -
1 tablespoon vanilla bean paste.
04 -
1/4 teaspoon kosher salt.
05 -
6 large egg yolks.
06 -
3/4 cup sugar.
07 -
2 1/2 tablespoons sugar for topping.
08 -
15 fresh cranberries (optional).
09 -
6 sprigs rosemary (optional).
10 -
3 sprigs sage (optional).
11 -
3 egg whites (optional).
12 -
1 cup sugar for garnish (optional).
# Instructions:
01 -
Roll dough to 11-inch circle. Transfer to pie plate, prick bottom. Chill 15-20 minutes. Blind bake at 425°F for 20 minutes with weights.
02 -
Heat cream with vanilla and salt until steaming. Beat egg yolks with sugar until thick. Slowly whisk in warm cream.
03 -
Pour custard into shell. Bake at 350°F for 30-35 minutes until barely jiggly. Cool completely then chill 12 hours.
04 -
Sprinkle sugar evenly over chilled pie. Torch until caramelized and amber colored. Let harden 1 minute.
05 -
Coat cranberries, herbs in egg whites then sugar. Dry 2 hours or overnight. Arrange on top of pie.
# Notes:
01 -
Must be made a day ahead.
02 -
Sugar topping best added just before serving.
03 -
Can be frozen up to 2 months without topping.