Description
Earl Grey Creme Brulee Pie is a silky smooth dessert infused with fragrant Earl Grey tea and vanilla, set in a chocolate gluten-free pie crust. Topped with a crunchy caramelized sugar layer and fresh berries, this elegant pie is perfect for brunch, tea-time, or dinner dessert.
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 recommended)
- 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 along with the cream and optional Earl Grey tea leaves.
- Heat and steep: Heat the cream mixture on medium-low until steaming hot but not boiling. Remove from heat and let vanilla and tea steep for 10 minutes to infuse flavors.
- Mix egg yolk base: While cream steeps, whisk egg yolks, ½ cup sugar, and sea salt until just combined without creating foam. Set aside.
- Strain cream: Remove vanilla pod and tea leaves by squeezing to extract flavor. Strain if using loose tea leaves to get a clear cream mixture.
- Combine cream and egg mixture: Slowly add half a cup at a time of the warm cream into the egg yolk mixture, whisking continuously to temper the eggs. Gradually add the remaining cream and mix thoroughly.
- Prepare crust and pour filling: Place the pie crust on a baking pan. If using a crumb crust, pour the filling on a spatula first to avoid disturbing the crust, then into the crust directly.
- Bake: Bake the pie for 35 minutes until the center is just set but still slightly jiggly like jello.
- Cool and chill: Remove from oven, let it cool to room temperature, then refrigerate for at least 3 hours until fully chilled and set.
- Add sugar topping and caramelize: Before serving, cover the pie liberally with 3 tablespoons of sugar. Place under the oven broiler on the top rack and broil for 1 to 2 minutes until the sugar melts and caramelizes to a crisp. Watch closely to avoid burning.
- Cool after broiling: Place pie in the freezer for 15 minutes to harden the caramelized sugar and cool the filling for easier slicing.
- Serve: Crack the sugar topping gently with the back of a spoon, slice, and serve with fresh berries for garnish.
Notes
- The silky smooth texture with crunchy caramelized sugar topping is characteristic of creme brulee, enhanced by the subtle aroma of Earl Grey tea.
- Using a chocolate gluten-free crust adds a unique flavor that pairs well with the tea infusion.
- If you don't have a broiler, a kitchen torch can caramelize the sugar, although it may take longer and keep the pie cooler.
- Be careful not to boil the cream to maintain a delicate flavor and prevent curdling.
- Whisk egg yolks gently without foaming to ensure a smooth custard texture.
- Chilling the pie after baking is essential for proper setting and flavor melding.
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
