Ingredients
1 pre-baked pie crust
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
5 large egg yolks
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup brown sugar (for the topping)
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a saucepan, combine the heavy cream, milk, and vanilla bean. Heat over medium heat until it begins to simmer, then remove from heat and let sit for 10 minutes.
-
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the warm cream mixture.
-
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
-
Pour the custard filling into the pre-baked pie crust. Bake for 25-30 minutes, or until the custard is set.
-
Let the pie cool to room temperature, then refrigerate for at least 4 hours.
-
Before serving, sprinkle the brown sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
Notes
-
For a flavored crust, try a graham cracker or almond crust for added texture and flavor.
-
Add fresh berries or a berry compote for a fruity topping that contrasts nicely with the rich custard.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
- Diet: Vegetarian
