Caramel Creme Brûlée Pie
This is the fast version… it’s not really ‘real’ cream brûlée such as the one I made by Julia Child, but this was surprisingly GREAT. Word of caution, it’s rich!! Make sure you have something physical to do after you eat this!! It takes a long time to set. I think part of the problem was I used a Dulce de Leche (Eagle Brand.. not recommending it) that was too runny, it made the pie really unstable. I had it in the fridge for 24 hours before slicing it, and when the slice was removed, the filling visibly slide down in the pie plate. However, it’s VERY good and the crust, being in the fridge that long was not soggy at all and very flaky!
• 1 9-inch pie crust (baked and cooled)
• 1 cup Dulce de Leche (I didn’t use this much.. because it was very runny)
• 3 tablespoons cornstarch
• 1 2/3 cups heavy cream
• 14 ounce sweetened condensed milk
• 3 egg yolks
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla
• 1/3 cup granulated sugar
• Spread the Dulce de Leche in the bottom of the pie crust. Set aside.
• In a heavy bottom saucepan, mix the cornstarch and heavy cream, until the cornstarch is completely dissolved.
• Whisk in the sweetened condensed milk and egg yolks.
• Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickens.
***(I strained the filling at this point. I used a fine strainer, had to change to a normal strainer part way through as it is really thick. )
• Remove from heat; add in the butter and vanilla and stir until butter is melted.
• Pour custard into the prepared pie crust.
• Chill pie in the refrigerator for 6 hours (or overnight.)
• Just before serving, carefully cover the crust with a pie protector or foil; sprinkle the granulated sugar evenly over the top and brown using a kitchen torch or under a broiler.
• Slice and serve!
• (Alternatively, you can cut into slices and then sprinkle with sugar and brulee the individual pieces.)