The rich and creamy taste of Crème Brulee in the form of a pie! Serve this one up to the family with a scoop of ice cream and become the master chef!
|1||Ear sweet corn|
|1 tbsp||(15 mL) Butter|
|1||Tenderflake® Frozen Deep Dish Pie Shell, defrosted|
|1 1/4 cup||(300 mL) Whipping cream (35%)|
|2/3 cup||(150 mL) Whole milk (3.25%)|
|4||Large egg yolks|
|1/2 cup||(125 mL) Sugar, divided|
|1/2 tsp||(2 mL) Salt|
|1 cup||(250 mL) Caramel popcorn|
PREHEAT oven to 375°F (190°C).
REMOVE the husk from the corn and using a very sharp knife cut off the kernels. Heat the butter in a small skillet over medium-high and sauté the corn kernels until lightly browned, about 5 minutes. Remove from heat and set aside.
PRICK the bottom and sides of the pie shell with a fork. Line the bottom with parchment paper and fill with a layer of dried beans or rice. Place pie shell on a baking sheet and bake in the preheated oven for 20 minutes or until it is a pale golden colour. Carefully remove parchment paper along with the beans or rice. Set aside the pie shell aside.
REDUCE the oven temperature to 300°F (150°C).
SPLIT the vanilla bean lengthwise and scrape out the sticky seeds from one half. Add to a heavy bottom saucepan along with the whipping cream, milk and the scraped pod. Place over medium heat until hot. Remove from the heat and allow the mixture to steep for 30 minutes.
WHISK the egg yolks, whole egg, 6 tbsp (90 mL) of sugar and salt in a medium saucepan. Remove the vanilla pod from the cream mixture. Gradually whisk the cream into the egg mixture until smooth. Strain through a fine mesh to remove any lumps.
SPRINKLE the corn over the bottom of the pie shell. Pour the egg and cream mixture over top. Place the pie on a baking sheet and bake in the preheated oven for about 25 minutes or until set but still slightly wobbly in the center. The custard will continue to set as it cools.
COOL completely. Preheat the broiler to high. Before serving sprinkle with the remaining sugar and place under the broiler until the sugar is golden brown and caramelized. You can choose to use a blowtorch to caramelize the sugar. Let the pie stand for 5 minutes before serving. Garnish the top with caramel corn.
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