A good custard pie is one of the most craved desserts in my book. And as a vanilla lover, there’s nothing better to me than a classic, rich crème brûlee. So why not combine the two?
A custard is baked until it's just set inside a buttery crust, then it's cooled completely. A layer of superfine sugar is added to the surface of the cooled pie, and then the fun part can commence. Grab a torch and brûlée that pretty pie, then crack the surface and dig in.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.