CLASSIC CREME BRULEE PIE

CREME BRULEE PIE

Special dishes and special people go hand in hand.  They’re even more special with you get to share them together!  I’m thrilled to be able to share one of my favorite recipes for a traditional French favorite, Crème Brulee, which I recently had the opportunity to not only share making with a truly dear friend, but also share with some as well at the 40^th Birthday party of an amazing and remarkable friend.

Crème Brulee, for those of you who may not as of yet had the pleasure of trying is basically a delicious vanilla custard with a caramelized sugar top crust.  Most commonly, you’ll find it in finer restaurants in a individual portioned dish, and usually served with or without a bottom crust.  The light, rich, and creamy custard is a lovely way to end a meal, and always a nice choice for a little pick-me-up in the afternoon with a cup of coffee!

So, to my two favorite ladies, a Bunny and a Spider, thanks for letting me share this with you both!  As you continue on with your two new adventures, I’m hoping that you will find them much like Crème Brulee:  Rich in Substance, Delicious and Enjoyable, and Timeless!  To the rest of my readers, may the table that is life always be full for you!  Bon Appetit!

CRÈME BRULEE PIE:

For Crust:

·         2 Cups Graham Cracker Crumbs

·         1/3 Cup Sugar

·         6 Tbs. Butter, Melted

·         ¼ tsp. Cinnamon

For Filling:

·         3 Egg Yolks

·         6 Tbs.  Sugar, Divided

·         ½ tsp. Vanilla Extract

·         2 ½ Cups Heavy Whipping Cream

·         2 While Vanilla Beans, Chopped

·         2 Tbs. Brown Sugar

DIRECTIONS:

Preheat oven to 300 degrees.

In a mixing bowl, combine graham cracker crumbs, sugar and cinnamon.  Add melted butter, stirring until all dry ingredients are moistened.  Spray a 9-inch pie plate with baking spray, and press crumb mixture into the pie plate.  Bake for 7-10 minutes, or until lightly browned.

Beat egg yolks, 4 Tbs. Sugar, and vanilla until thick and creamy.  Set aside.

Pour cream into a sauce pan and bring to a simmer over low heat.  Add chopped vanilla beans.  Do not allow to boil.  Remove cream from heat immediately, whisking in the egg and sugar mixture.  Beat until thoroughly mixed.

Pour cream mixture into the top portion of a double boiler.  Stir over simmering water until mixture coats the back of a spoon, approximately 3 minutes.  Pour mixture into your pre-baked pie shell or into a shallow, heat resistant dish.  Bake in preheated oven for 30 minutes.  Allow to cool to room temperature, and then refrigerate for at least 1 hour.

Preheat oven to broil.  In a small bowl, combine remaining 2 Tbs. white sugar, and 2 Tbs. brown sugar, and mix thoroughly with a fork.  Sprinkle mixture through a sieve over the top of the pie.  Place pie under the broiler, being careful as to not burn.  Sugar mixture should brown slightly as it melts.  Refrigerate for 1 hour before serving.

This pie can be garnished with whipped cream or fresh berries for a lovely presentation!