Description

This Earl Grey Creme Brulee Pie combines the rich, creamy texture of classic creme brulee with the fragrant aroma of Earl Grey tea, all nestled in a chocolate gluten-free pie crust. Topped with a crunchy caramelized sugar crust and fresh berries, this dessert is perfect for brunch, dinner, or tea-time occasions, offering a silky smooth and elegant treat that's easy to make.

Ingredients

Scale

Custard

1 vanilla bean (or 2 teaspoons vanilla paste or 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)

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Instructions

Preheat Oven: Preheat your 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 heavy cream and Earl Grey tea. Heat gently on medium-low until the cream is steaming but not boiling, then remove from heat and let steep for 10 minutes.
Whisk Egg Mixture: While the cream steeps, whisk together the egg yolks, granulated sugar, and sea salt until just combined without creating foam. Set aside.
Strain Cream: Remove the vanilla pod and tea leaves from the cream, squeezing to extract flavor. If using loose leaf tea, strain well to remove all leaves.
Combine Cream with Eggs: Gradually add the warm cream to the egg mixture, about half a cup at a time, whisking continuously to temper the eggs and combine thoroughly.
Assemble Pie: Place the pie crust on a larger baking pan. Pour the custard mixture into the pie crust carefully, using a spatula if needed to avoid disturbing crumb crust bottoms.
Bake Pie: Bake the pie for 35 minutes or until the center is set but still slightly jiggly like gelatin. Remove and let cool to room temperature, then refrigerate for about 3 hours to fully chill.
Caramelize Sugar Topping: Before serving, evenly sprinkle 3 tablespoons of sugar over the pie top. Place under the oven broiler on the top rack and broil for 1 to 2 minutes until the sugar melts and caramelizes. Watch carefully to prevent burning.
Chill After Broiling: After caramelizing, place the pie in the freezer for 15 minutes to chill and firm up the topping and middle, ensuring easier slicing.
Serve: Crack the caramelized crust gently with the back of a spoon, slice the pie, and serve topped with fresh berries.

Notes

The chocolate gluten-free pie crust adds a lovely flavor contrast but you can substitute with your preferred crust type.
Steeping the cream with Earl Grey tea and vanilla bean infuses a delicate and fragrant flavor.
Be careful not to let the cream boil to avoid curdling during infusion.
Whisk egg yolks gently without creating foam to maintain a smooth custard texture.
Broiling caramelizes the sugar quickly; watch closely to prevent burning or use a kitchen torch for more control.
Chilling after broiling helps firm the topping and prevents the pie from being too warm to slice.
Fresh berries add a fresh and colorful garnish that complements the rich custard.

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