Description
Earl Grey Creme Brulee Pie is a silky smooth dessert infused with fragrant Earl Grey tea and vanilla, nestled in a chocolate gluten-free pie crust. It features a crunchy caramelized sugar topping that shatters delightfully, offering an elegant twist perfect for brunch, dinner, or tea-time.
Ingredients
Scale
Filling
- 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 and Topping
- 1 pie crust (Mi-del chocolate gluten free pie crust used)
- 3 tablespoons granulated sugar (for topping)
- Fresh berries (for decoration and serving)
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to prepare for baking the pie.
- Prepare Vanilla and Cream: Slice the vanilla bean pod lengthwise and scrape out the seeds. Place both seeds and pod into a medium saucepan with the heavy cream and Earl Grey tea leaves.
- Heat and Steep: Heat the cream mixture on medium-low until it is steaming hot but not boiling. Remove from heat and let the vanilla and tea 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 the tea leaves and vanilla pod from the cream. If using loose leaf tea, strain well to remove leaves.
- Combine Mixtures: Slowly add the cream to the egg yolk mixture in halves of half a cup at a time, whisking thoroughly to combine and temper the eggs.
- Assemble Pie: Place the pie crust on a larger baking pan. Pour the combined mixture carefully into the pie crust. If using a crumb crust, pour over a spatula to protect the crust structure.
- Bake Pie: Bake the pie for 35 minutes until the center is set but still slightly jiggly like jello. Remove from oven and let cool to room temperature, then refrigerate for about 3 hours to chill fully.
- Caramelize Sugar Topping: Before serving, spread 3 tablespoons of sugar evenly on the pie surface. Place under the oven broiler in the top rack position and broil for 1-2 minutes until the sugar melts and caramelizes. Watch carefully to prevent burning.
- Chill After Broiling: After caramelizing, place the pie in the freezer for 15 minutes to firm up the caramelized topping and cool the pie for slicing.
- Serve: Crack the hardened sugar top gently with the back of a spoon to facilitate slicing. Cut into slices and serve with fresh berries.
Notes
- This pie features a luxurious, silky texture with a delightful crunchy caramel topping for an elegant presentation.
- Using a chocolate gluten-free pie crust adds a complementary flavor that pairs well with the Earl Grey infusion.
- If you do not have a broiler, a kitchen torch can be used to caramelize the sugar; it is less likely to warm the pie as much.
- Ensure the cream does not boil when heating to prevent curdling and maintain a smooth custard texture.
- Tempering the egg yolks slowly with hot cream avoids scrambling the eggs and ensures a creamy custard.
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
