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When a small ramekin of crème brûlée can't hit the spot, opt for an entire pie.
1 frozen pie crust
1 1/3 cups heavy cream
1/2 teaspoon vanilla
2/3 cup sugar, divided
6 egg yolks
Pinch of salt
2 tablespoons sugar for finishing
Preheat the oven to 400 F.
Thaw pie crust, then pierce with a fork. Foil and add pie weights and bake for 15 minutes. Allow to cool.
In a small saucepan, bring the cream, vanilla, and 1/3 cup of sugar to a simmer over medium heat. Let cool to room temperature.
In a medium bowl, whisk the egg yolks and remaining 1/3 cup sugar together.
Pour the cream into the yolks in a steady stream, whisking constantly to combine.
Bake at 325 F until the custard is set around the edges, but still noticeably jiggly in the center, 25 to 30 minutes. Cool to room temperature.
When the pie is cool, sprinkle 2 tablespoons sugar in an even layer over the pie. Brûlée the sugar in the broiler until evenly melted and caramelized. Let sit at least 5 minutes before serving.
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