Ingredients
- 1 (9-inch) pie crust (homemade or store-bought), pre-baked
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract (or 1 vanilla bean, scraped)
- Pinch of salt
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 350°F (175°C). Blind bake pie crust until golden, about 12 minutes. Cool slightly.
- In a saucepan, heat cream and milk until steaming (do not boil). In a bowl, whisk egg yolks, sugar, vanilla, and salt. Slowly pour warm cream into egg mixture, whisking constantly.
- Pour custard into baked crust. Place pie dish on a baking sheet, bake 40–45 minutes, until edges are set but center is slightly jiggly.
- Cool at room temperature, then refrigerate at least 2 hours to set fully.
- Just before serving, sprinkle sugar evenly over pie. Use a kitchen torch to melt and caramelize until golden and glassy. If you don’t have a torch, place under oven broiler for 1–2 minutes (watch closely!).
Notes
Pro Tips: 1. Strain custard mixture before baking for an extra-silky texture. 2. Chill thoroughly before torching to avoid melting the custard. 3. Use superfine sugar for the smoothest brûlée topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian