Brûlée Custard Pie (Print Version)
# Ingredients:
01 -
1 rolled-out portion (8 ounces) of flaky pie dough.
02 -
2 cups of rich, heavy cream.
03 -
1 tablespoon of vanilla bean paste or extract.
04 -
A small pinch (¼ teaspoon) of kosher salt.
05 -
6 large yolks from fresh eggs.
06 -
¾ cup of white sugar.
07 -
2½ tablespoons of regular sugar for caramelizing the top.
08 -
Optional: 15 whole cranberries for decoration.
09 -
Optional: 6 sprigs of rosemary.
10 -
Optional: 3 fresh sprigs of sage.
11 -
Optional: 3 separated egg whites.
12 -
Optional: 1 cup of sugar for making sugared toppings.
# Instructions:
01 -
Spread dough into an 11-inch circle and place it in your pie pan. Chill it for 15-20 minutes, then bake in a 425°F oven with weights for around 20 minutes.
02 -
Warm the cream along with the vanilla and salt. Meanwhile, whisk yolks with sugar till smooth and thick. Add the warm cream to the yolks little by little, stirring as you pour.
03 -
Once you've made the custard, pour it into the baked crust. Bake at 350°F for about 30-35 minutes, just until it barely jiggles when shaken. Cool completely, then refrigerate overnight.
04 -
Evenly sprinkle sugar over the custard. Use a kitchen torch to caramelize it until it's golden. Let it cool for about a minute.
05 -
For extra style, you can arrange sugared cranberries and herbs like rosemary or sage in a decorative way. Crack the sugar top when you're ready to eat.
# Notes:
01 -
Give yourself an extra day for overnight chilling.
02 -
Store unused shells in the freezer; they'll last up to 2 months.
03 -
The caramelized topping softens after 48 hours.