Recipes
Jerrelle Guy's Whole Wheat Creme Brûlée Pie
Makes one 12-inch pie
Ingredients
For THE whole wheat crust
- 10 ounces whole wheat flour
- 5 ounces all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 12 ounces very cold unsalted butter, cut into cubes, and chilled until ready to use
- 4 ounces ice cold water, or as needed
FOR the filling
- 9 large egg yolks
- 7.5 ounces granulated sugar, plus more for sprinkling
- 1 quart (4 cups) heavy cream
- ½ teaspoon kosher salt
- 1 tablespoon vanilla bean paste
- 2 tablespoon coffee liqueur (used flor de cana)
- 1 teaspoon packed orange zest
- ¼ teaspoon freshly grated nutmeg
Method
- Prep and chill the dough: Into a large bowl, add the flour, salt and sugar and whisk to combine. Add the butter, toss to coat and then using your hands or a pastry blender rub the butter into the flour, until it resembles wet sand with pieces of butter the size of both peas and chickpeas. Add the water, gently tossing to coat the flour evenly, then bring the dough together into a loose ball with your hands. Dump the ball into the center of a large sheet of plastic wrap (or bees wrap), and with the help of the wrap, shape it into a tight disc. Chill the disc in the fridge for at least 1 hour.
- Roll the crust: Unwrap the dough and place it on a large sheet of parchment paper.Lightly flour a rolling pin and the dough with more all-purpose flour and roll out the dough into an even 15-inch round, patching any split edges together and adding more flour as needed. Flip the dough into the pie dish, peel away the parchment, and ease the dough into the corners of the dish. Fold under any excess dough to create a lip, and crimp the edges. Place the crust in the freezer for 15 minutes, or until ready to bake.
- Heat the oven to 400 degrees.
- Bake the crust: Lay a large sheet of parchment over the pie crust and fill it to the top with pie weights (dried beans, rice, etc.), and bake until the crust is golden brown on the edges (20 min). Remove the pie weights and parchment, and continue to cook for another 10 to 12 minutes or until the bottom of the pie is cooked through. Remove the crust from the oven and set it aside to cool.
- Heat the oven to 325 degrees and position an oven rack in the center.
- Make the filling: In a large saucepan combine the heavy cream, salt, vanilla bean paste, coffee liqueur, orange zest, and nutmeg, and bring to a simmer. Remove from the heat.
- Meanwhile, in a large heat-proof mixing bowl, using a handheld beater, whisk the egg yolks and sugar until pale and ribbony, about 2 to 3 minutes. While whisking the eggs and sugar together, slowly, so the eggs never scramble, begin drizzling the warm cream over the egg yolks, continue to whisk until evenly combined.
- Bake: Pour the mixture into the pie crust and bake for 1 hour and 10 minutes, the filling will still be slightly giggly when shaken (it will set up a little more in the fridge), and the top will be golden brown. Remove the pie from the oven, and allow it to come to room temperature. Cover tightly with saran, being careful not to let the wrap touch the face of the pie, for 2 hours, overnight, or up to 3 days.
- Brûlée the top: When ready to serve, sprinkle the face of the pie evenly with the sugar. Using a blow torch, holding the flame a few inches away from the crust, and moving in circular motions, torch the sugar. It will bead and then eventually form into a solid hard sugar crust. When ready to serve, crack the surface with the back of a spoon, and cut the pie into slices.
Divider
Reprinted from Black Girl Baking. Copyright © 2018 by Jerrelle Guy. Published by Page Street Publishing.Links
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