I had extra eggs in my fridge this week, as I had bought some of my friend Melanie’s Aracauna chicken eggs to play with with my camera. They are so beautiful! I love the pale blue color of them. Here they are mixed with some brown eggs:
I really want to keep chickens, but others with whom I live are not convinced that this is a good idea. We’ll see. I guess I’m just blessed that we have friends who keep them!
But I digress; I had the excess eggs in the fridge, and searched for a dessert I could make to use some of them up. I happened across a recipe for Crème Brûlée Pie at the Antiquity Oaks blog. It looked really easy, and I had every ingredient in the kitchen already. Also, it really only took about five minutes to put together. Perfect! Here is the recipe:
Simple Creme Brulee Pie
(From the Antiquity Oaks blog with minor changes)
Grease and flour a 10-inch, deep-dish pie pan. Preheat oven to 350 degrees F.
Put the following ingredients into a blender and blend on low for about 30 seconds or until all ingedients look well mixed:
2 cups whole milk
1/2 cup flour
3/4 cup sugar
1 tsp real vanilla extract
4 eggs
For the topping: ground nutmeg (freshly ground, if you have it) and demerara or turbinado sugar. (these types of sugar are readily available at most grocery stores now; if you don’t find it there, health food stores have it. My local Walmart and Brookshire’s grocery stores both carry it.)
Pour mixture from blender into pie pan. Sprinkle with nutmeg, and lightly sprinkle with turbinado or demerara sugar to lightly cover the entire top of the pie. The sugar will stay crunchy on top of the pie through the baking process and mimics the flame-kissed top of crème brûlée. The batter will be quite loose, so be careful when placing in the oven. Bake for 40 minutes. A sharp knife inserted into the center of the pie should come out clean, and the sliced area should stay open and not look liquid-y inside.
Prior to baking
Just out of the oven
Creme brulee pie and whole nutmeg
The pie is perfect for you if you like baked egg custard; I especially loved the top, with its crunchy sweetness! It’s best to serve cooled, in my opinion, but it would be ok to eat it warm. I used Smucker’s caramel ice cream topping to drizzle on top of it, which was a nice touch. Any excuse to use caramel topping will do! 
Let me know if you try this one! Leave a comment if you do, or if you have additional suggestions as to how to make this pie even better!
Steph, I can’t wait to try this one. Chickens are not that much fun to raise; childhood experience. And lastly, your food pics are beautiful. I love seeing your pictures as much as reading the blog and trying the recipes.
Thanks, Vicki! That means a lot coming from a photographer like yourself!
I’m sure you’re right about the chickens, too; I just like the idea, but in reality, maybe I’d regret it. Perhaps better to just keep buying from other brave souls? 
Thank you for posting this recipe. It looks easy enough that even a challenged cook like myself could make it. I also love your pictures. You are not only a talented chef, gifted writer, but a darn good photographer to boot..
Cindy, thank you for the kind words, friend.
I’m grateful that you took the time to come by and check out my post!
I can’t wait to try this!!!
THIS WEBSITE IS AMAZING!
I hope you like it! It was quick and easy and would serve you and Bill for several nights of dessert!
I think caramel topping is a MUST, though.
I also wish I could raise chickens but at least I also know someone who has them. This is a gorgeous recipe! (I’m starting to think gorgeous is my word of the day.)
I’d love to make this in individual servings.
Yes, it’s nice to know chicken-ers….wait, is that a word?
I’m glad you like the recipe; let me know if you try the individual ones. I’d love to know how it works out!
That looks really good! I feel like doing this tomorrow.
Raymund
http://angsarap.wordpress.com
Restaurant Quality Creme Brulee at home!!
I love creme brulee. I want to try this today. I’m a custard lover. I only have white sugar…won’t that get good and crusty, too? I’m not familiar with the sugars you mentioned.
Regular sugar won’t work, nor will regular brown sugar because they are too fine and will simply be absorbed by the liquid in the mixture. Turbinado and demerara are very large grained and coarse and don’t easily melt in liquid, which is why they stay crunchy.
All purpose or self rising flour?
All-purpose. This pie won’t need to rise, so you’re good to go with plain!
I would actually use unbleached. All-purpose is generally bleached, and it has the chemical residues left over from the bleaching process. There is simply no reason to have “whiter” flour, and there is no difference in the quality of the finished product.
I always use unbleached white flour.
Looks fabulous! Will bring to family dinner tomorrow. I’m going to poach some pears (and possibly some roasted grapes) to add on the side. Great photos!
Poached pears sounds wonderful! Great idea.
Do you serve it warm or cold? ie should it be popped in the oven after dinner (allowing for a break before dessert), and served out of the oven, or should you make it before hand and throw it in the fridge?
Can it be heated up afterward? The poached pears sound like a great addition, along with the caramel sauce!
I serve it cold.
I like to serve it at room temperature. Flavor is better than when cold. Warming in the oven is ok, too. Warm caramel sauce is fabulous over this!
Can not wait to try this. We have chickens and have a blast with them. Every one has a different personality. They really are not that much work.
This looks delicious! I’d love to try a gluten-free version of this. And I like the idea of using turbinado sugar for the crunchy topping. I’ve held back on buying a kitchen torch because creme brûlée would be the only use for it here.
I’d be curious to try caramelized sugar syrup, like flan.
Thanks for sharing the recipe!
http://imakeiam.wordpress.com
I’ve made this with oat flour for a friend who has gluten issues, and it was great!
Thanks for sharing that! What a great tip.
I made a few substitutions and it was fantastic! I like that is worked with almond flour. And SO EASY. This will probably become part of my repertoire! Thanks, Mama Steph!
You can read my post about it here:
http://imakeiam.wordpress.com/2013/01/10/creme-brulee-pie/
I just read your blog post about it! Great job! I like that you made it your own to suit your dietary needs.
Thanks for the nice shout-out!
I’m the same way; if I can avoid having a gadget or tool with only one use, I do. I hope you enjoy it! It’s unbelievably easy. Love this recipe.
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If you only have regular or brown sugar, bake the pie first, after it is done cooking, remove from oven, sprinkle a thin layer of sugar over pie, put it under the broiler till golden brown, WATCH CLOSELY ! You will end up with a very traditional brulee on top !
I was so excited to see this recipe “simple creme brullee pie”.. I made it tonight and it is definately a custard pie! If you like custard it would be a great recipe but I was actually looking forward to creme brullee and was dissapointed a bit! It should be called “simple custard pie”
I’m a little puzzled by Kendra’s comment! Isn’t creme brullee a custard dessert? My hubby loves creme brullee! He orders it whenever he spots it on a menu! I’ll have to surprise him with this one! Thanks for sharing!
Yes, it’s a custard dessert. Hope you and your husband enjoy it! It is an easy option with really tasty results.
Oh my….I will make this ! Awesome !
Let me know how it turns out for you, Lori!
I love feedback, and pictures, if you want!
Thanks for coming by!
I made this and loved it! Here is the link to my blog about it…
http://myrecipejourney-lillian.blogspot.com/2013/02/simple-creme-brulee-pie.html
Lillian, that’s great! Thanks for linking back, and also for the tip about fat free half and half. I may try that next time!
You are so welcome! Thanks for the recipe! =)
Reblogged this on Please pass the salt.
Made this tonight…wonderful! I used regular sugar on top and it was just fine. I tend to “tweak” recipes the 2nd time around; I’m thinking of trying Carmel on the bottom for a little added sweetness. We used Smuckers Carmel on top, but felt it needed a bit more. Thanks for this recipe, will be using again for certain!
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Exactly how much turbinado sugar are you supposed to put on top? I didn’t see a measurement in the recipe so I guessed, and it was way too little. Need to correct for next time.
Otherwise the pie was delicious and everyone wanted seconds