Ingredients
Scale
- 1 unbaked pie crust (store-bought is acceptable)
- 2 cups heavy cream
- 1 vanilla bean or 1 tablespoon vanilla extract
- 4 egg yolks
- 1/2 cup white sugar (for the custard)
- Extra sugar for the brulee top (caster or turbinado recommended)
- A small pinch of salt
Instructions
- Preheat your oven to a low temperature.
- In a saucepan, warm the heavy cream with the split vanilla bean (or extract).
- In a mixing bowl, whisk together the egg yolks and white sugar until smooth.
- Gradually stir the warm cream mixture into the egg yolk mixture until well combined.
- Pour the custard mixture into the prepared pie crust.
- Bake in the oven until the center jiggles slightly—be careful not to overbake.
- Once baked, allow the pie to cool completely.
- Sprinkle an even layer of extra sugar on top and caramelize it using a kitchen torch or under a broiler.
- Let cool and serve with berries or whipped cream if desired.
Notes
Let the pie cool completely to avoid a runny custard. Use a hot knife to slice for clean edges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg