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
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.
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!