1 9-inch pie shell, pre-baked as per directions on packaging (See Tips below)
1/2 cup plus 3 tablespoons/145 grams granulated sugar
4 large egg yolks
3/4 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1 1/2 cups/360 milliliters heavy cream, chilled
Instructions
While the pie crust cools, heat the oven to 300
degrees and prepare the filling- In a stand
mixer fitted with a whisk attachment, add 1/2
cup granulated sugar, egg yolks, vanilla bean
paste, salt and nutmeg, and beat on high speed
for 3 minutes, stopping to scrape down the
sides and bottom of the bowl halfway through.
The mixture will be very pale and have a
marshmallow-like consistency. Reduce the speed
to medium, and with the mixer still running,
slowly drizzle in the heavy cream, beating
until completely combined.
Pour the mixture into the cooled crust and bake
until the pie is set around the edges and
jiggly in the center, 40 to 50 minutes. Remove
from the oven and allow to cool at least 20
minutes before placing in the fridge,
uncovered, to chill overnight (or at least 4
hours, or up to 2 days).
When ready to serve, heat the oven to broil and
place a rack 3 to 4 inches away from the heat
source. Remove the pie from the fridge and
using a sheet of aluminum foil and a pair of
scissors, cut a hole out of the center of the
foil to create a frame that will expose the
filling of the pie but covers the crust. Secure
it firmly so it’s hugging the crust and sides
of the plate. Sprinkle the remaining 3
tablespoons granulated sugar over the filling,
and place the pie directly under the broiler
for 3 to 6 minutes, watching closely and
rotating the pan and foil as needed, until the
sugar begins to bubble and burn all over.
Remove from the oven, allow 3 to 5 minutes to cool
so the sugar can harden, then gently tap the
surface with a knife to break up the sheet of
sugar around the areas you intend to cut. Slice
and serve immediately, before the sugar softens.
TIPS FOR BAKING PIE CRUST
Heat the oven to 425 degrees and position a rack in the center of
the oven. Remove the crust from the freezer and place a sheet of
parchment on top of the pie crust, making sure it extends far
beyond the edges of the pie, and top the paper with pie weights or
uncooked beans. Bake for 30 minutes before removing the weights
and parchment, and then bake for another 12 to 15 minutes until
the bottom is light golden brown. Transfer the pie crust in its
pie plate to a wire rack to cool completely, at least 30 minutes.
Originally Submitted
11/2/2019
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