Description
Earl Grey Creme Brulee Pie is a luxurious dessert combining the classic creamy texture of creme brulee with the aromatic flavor of Earl Grey tea, all nestled in a chocolate gluten-free pie crust. Topped with a crisp caramelized sugar layer and fresh berries, this pie is perfect for impressing guests at brunch, dinner, or tea-time.
Ingredients
Scale
Custard
- 1 vanilla bean (or 2 teaspoons vanilla paste or vanilla extract)
- 2 cups heavy whipping cream (35%)
- 2 tablespoons Earl Grey tea (optional)
- 5 large egg yolks
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
Crust
- 1 pie crust (Mi-del chocolate gluten free pie crust)
Topping
- 3 tablespoons granulated sugar (for topping)
- Fresh berries (for decoration and serving)
Instructions
- Preheat oven: Preheat your oven to 325°F (165°C) to prepare for baking the pie.
- Prepare vanilla infusion: Slice the vanilla bean pod lengthwise and scrape out the seeds. Place both seeds and pod into a medium saucepan along with the heavy cream and Earl Grey tea leaves if using.
- Heat cream and steep: Heat the cream mixture on medium low until steaming hot but not boiling. Remove from heat and allow the vanilla and tea to steep for 10 minutes to infuse flavor.
- Whisk egg mixture: While the cream steeps, whisk together the egg yolks, granulated sugar, and sea salt until just combined without creating foam. Set aside.
- Strain cream: Remove vanilla pod and tea leaves from the cream and strain if necessary to remove loose leaves, ensuring a smooth custard base.
- Combine cream and eggs: Gradually add the warm cream to the egg yolk mixture in increments of half a cup, whisking continuously to prevent curdling and to blend well.
- Fill pie crust: Place the pie crust on a larger baking pan. Pour the custard mixture gently into the crust; if using a crumb crust, use a spatula to pour carefully so as not to disturb the crust.
- Bake custard: Bake the pie for 35 minutes until the center is mostly set but still slightly jiggly like jello. Remove from oven and cool to room temperature, then refrigerate for at least 3 hours to chill fully.
- Caramelize sugar topping: Before serving, sprinkle 3 tablespoons of granulated sugar evenly over the pie top. Use the oven broiler on the top rack to caramelize the sugar for 1-2 minutes, watching closely to prevent burning. Alternatively, use a kitchen torch to caramelize carefully.
- Chill after caramelizing: After caramelizing, place the pie in the freezer for 15 minutes to cool it down and make slicing easier.
- Serve: Tap the top crust gently with the back of a spoon to crack the sugar layer, then slice and serve with fresh berries for a beautiful presentation and added flavor.
Notes
- This pie is silky smooth with a crunchy caramelized sugar topping that provides a delightful contrast in texture.
- You can substitute vanilla bean with vanilla paste or vanilla extract if a bean is not available.
- Using a crumb chocolate crust adds a complementary chocolate note but a traditional pie crust works as well.
- Watch carefully during broiling as the sugar melts and caramelizes very quickly and can burn.
- If you do not have a broiler, a kitchen torch is an excellent alternative but may take longer and won’t warm the pie center as much.
- Letting the pie chill thoroughly ensures the custard sets perfectly and serves refreshingly cold.
Nutrition
- Serving Size: 1 serving
- Calories: 403 kcal
- Sugar: 19 g
- Sodium: 145 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 189 mg
