Description
This Earl Grey Creme Brulee Pie is a luscious dessert combining the classic silky texture of creme brulee with the fragrant notes of Earl Grey tea, all nestled in a chocolate gluten-free crust. Topped with a crisp caramelized sugar layer and fresh berries, it’s an elegant treat perfect for brunch, dinner parties, or afternoon tea.
Ingredients
Scale
Crust
- 1 pie crust (I used Mi-del chocolate gluten free pie crust)
Filling
- 1 vanilla bean (or 2 teaspoons vanilla paste, can be subbed with 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 (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 and Cream Infusion: 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, if using. Heat on medium-low until steaming hot but not boiling, then remove from heat and steep for 10 minutes.
- Whisk Egg Mixture: While the cream steeps, whisk together the egg yolks, granulated sugar, and sea salt just until combined, avoiding creating foam.
- Strain Infused Cream: Remove the tea leaves and vanilla pod from the cream, squeezing out the tea bag or straining loose leaves to retain maximum flavor.
- Combine Cream and Eggs: Slowly add the infused cream into the egg yolk mixture in increments of half a cup, whisking continuously to temper the eggs. Continue until all cream is incorporated.
- Pour Filling into Crust: Place the pie crust on a larger baking pan. Pour the cream and egg mixture carefully into the crust. For crumb crusts, pour over a spatula to avoid disturbing the crust.
- Bake the Pie: Bake for 35 minutes until the center is just set and slightly jiggly like gelatin. Remove and cool to room temperature, then refrigerate for at least 3 hours to chill completely.
- Caramelize the Sugar Topping: Before serving, sprinkle 3 tablespoons of sugar evenly over the pie top. Place it on a baking sheet under the broiler on the top rack. Broil for 1-2 minutes until the sugar melts and caramelizes, watching carefully to prevent burning.
- Chill After Broiling: After broiling, chill the pie in the freezer for 15 minutes to help the caramelized sugar set and keep the pie cool for slicing.
- Serve: Crack the hardened sugar crust gently with the back of a spoon to make slicing easier. Slice and serve with fresh berries for a beautiful presentation.
Notes
- This pie combines the creamy smoothness of creme brulee with a crunchy, caramelized sugar topping that shatters delightfully when tapped.
- Using a chocolate gluten-free pie crust adds a rich flavor contrast and accommodates gluten-sensitive diets.
- The Earl Grey tea adds a subtle, aromatic twist that elevates the classic custard flavor.
- If a broiler is unavailable, a kitchen torch can be used to caramelize the sugar, though it may take longer and keep the pie cooler.
- Be careful when broiling as the sugar can burn quickly; watch it closely.
- Allow the pie to chill thoroughly before caramelizing the sugar for best texture and slicing ease.
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
