Crème brûlée pie

The velvety custard of crème brûlée and its crisp sugar crust also delight in a pie.

Teksti: S-kokeilukeittiö

Kuvat: Reetta Pasanen

4.2.2026 | Päivitetty 4.2.2026

10 pieces | Preparation time 1 h + setting 3 h | Oven temperature 175°C

Base

100 g butter

1 dl sugar

1 egg

3 dl wheat flour

Filling

2 cartons (4 dl) whipping cream

1 dl milk

¾ dl sugar

2 tbsp corn starch

5 eggs (yolks)

2 tsp vanilla sugar

Coating

3 tbsp demerara sugar

You will also need

1 tbsp rapeseed oil for greasing the pie dish

(berries)

Preheat the oven to 175°C.
Cream the room-temperature fat and sugar. Beat the egg into the cream. Add the flour in a few batches, stirring. Press the dough onto the bottom and edges of the greased pie pan (diameter 24 cm). Use flour to help. Prick the base with a fork and bake in the oven for about 10 minutes. The base will remain light coloured.
Prepare the filling. Mix the cream, milk, sugar, starch and yolks in a coated saucepan. Heat the mixture, stirring continuously, until it boils and thickens. Mix the vanilla sugar into the filling.
Spread the filling over the base. Continue baking on the lower shelf of the oven for 30 minutes. Cool the pie to room temperature and place it in the fridge to set for 2–3 hours or overnight.
Just before serving, heat the oven’s grill element. Line the edges of the pie with foil and sprinkle the cane sugar on the surface. Place under the grill until the sugar browns. Allow it to cool for a moment before serving. Decorate the surface with berries if you like.

Tip: You can also torch the surface with a gas torch for cooking.

Farewell to waste: Use the leftover egg whites in a meringue or omelettes, for example.