Simple Creme Brulee Pie

Ingredients:

2 cups whole milk
1/2 cup flour
3/4 cup sugar
1 tsp real vanilla extract
4 eggs

Directions:

Grease and flour a 10-inch, deep-dish pie pan. Preheat oven to 350 degrees F.

Put the ingredients into a blender and blend on low for about 30 seconds or until all ingredients look well mixed.

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.

Note:

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!

Source: Deborah Provencher