Description
This Earl Grey Creme Brulee Pie is a decadent and elegant dessert combining the silky smooth texture of creme brulee with the fragrant infusion of Earl Grey tea and a chocolate gluten-free pie crust. Featuring a crunchy caramelized sugar topping that shatters delightfully, this pie is perfect for impressing guests at brunch, dinner, or tea-time.
Ingredients
Scale
Crust
- 1 pie crust (Mi-del chocolate gluten free)
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
Topping
- 3 tablespoons granulated sugar
- 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 and Cream: 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 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.
- Whisk Egg Mixture: While the cream steeps, whisk together the egg yolks, ½ cup sugar, and sea salt until just combined without foaming. Set aside.
- Strain Cream: Remove the tea leaves and vanilla pod from the cream, straining if using loose tea leaves, and squeeze out any remaining flavor.
- Combine Mixtures: Gradually whisk half a cup of the steeped cream into the egg yolk mixture slowly, then continue adding the rest while whisking continuously to avoid curdling.
- Fill Pie Crust: Place the pie crust on a baking pan. If using crumb crust, pour the filling over a spatula to prevent disturbing the base. Pour the custard mixture into the pie crust evenly.
- Bake Pie: Bake for 35 minutes until the center is set but slightly jiggly like jello. Remove from oven and cool to room temperature, then refrigerate for 3 hours to chill completely.
- Caramelize Sugar Top: Sprinkle 3 tablespoons of sugar liberally over the chilled pie surface. Place the pie under the oven broiler on the top rack and broil for 1-2 minutes until the sugar melts and caramelizes, watching carefully to prevent burning.
- Chill After Broiling: After broiling, place the pie in the freezer for 15 minutes to cool and allow easier slicing as broiling can warm the filling.
- Serve: Crack the sugar crust gently with the back of a spoon to create easy slices. Serve the pie with fresh berries as garnish.
Notes
- The chocolate gluten-free crust complements the Earl Grey infused filling for an elegant twist.
- Be careful not to boil the cream to avoid bitterness and curdling.
- Gradual mixing of hot cream into egg yolks prevents scrambling.
- If no broiler is available, use a kitchen torch to caramelize sugar, though it may take longer and heat the pie less.
- Chilling after broiling helps set the sugar crust and firms up the pie for clean slicing.
- The dessert is perfect for brunch or tea-time to impress guests with a simple yet sophisticated treat.
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
