Ingredients
Scale
- 1 pie crust
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking dish with the pie crust.
- Heat the heavy cream and milk in a saucepan over medium heat until warm, stirring occasionally.
- In a separate bowl, whisk the granulated sugar and egg yolks until smooth and creamy.
- Gradually add the warm cream mixture to the egg yolks while whisking constantly to avoid scrambling the eggs. Stir in the vanilla extract.
- Pour the custard mixture into the prepared pie crust.
- Bake in the preheated oven for 30-35 minutes, until the center is set but still slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Before serving, sprinkle with 1/4 cup granulated sugar and caramelize with a kitchen torch until golden and crispy.
- Serve and enjoy the delightful contrast of creamy and crunchy!
Notes
For a lighter version, replace heavy cream with a mixture of almond milk and coconut cream. For a vegan option, substitute egg yolks with blended silken tofu.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 80mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg