Creamy Caramel Pie (Print Version)
# Ingredients:
01 -
8 ounces (half portion) flaky pie dough.
02 -
Vanilla bean paste, 1 tablespoon.
03 -
2 cups of thick cream.
04 -
Kosher salt, a quarter teaspoon.
05 -
Sugar, 3/4 cup.
06 -
6 egg yolks, large size.
07 -
Sugar (granulated) for topping, 2½ tablespoons.
08 -
Optional: 15 cranberries, fresh.
09 -
Optional: 6 sprigs of rosemary.
10 -
Optional: Sage, 3 sprigs.
11 -
Optional: Egg whites from 3 large eggs.
12 -
Optional garnish: 1 cup granulated sugar.
# Instructions:
01 -
Chill dough in pie dish for 15-20 minutes after rolling to 11 inches. Use weights to bake at 425°F for 20 minutes.
02 -
Mix cream, salt, and vanilla over heat. Whip sugar with egg yolks till fluffy. Add warmed cream to egg mixture bit by bit, stirring constantly.
03 -
Pour custard into the baked shell. Bake for 30-35 minutes at 350°F. Cool down completely, then chill overnight.
04 -
Sprinkle an even sugar layer on top and use a torch to melt it until golden brown. Let it set for a minute.
05 -
If you'd like, add herbs or sugared cranberries for decoration, creating a wreath. Break the caramel layer when serving.
# Notes:
01 -
Start a day in advance so it chills properly.
02 -
Pie crust keeps well in the freezer for up to 2 months.
03 -
Crunchy sugar topping is best eaten within 2 days.