12 Days From My Kitchen Contest & Giveaway: Enter to win one of 3 Breville Mini Pie Makers.
On the 4th day from my kitchen, I give to you, 4 Mini Creme Brûlée Pies.
A while back, I had swapped a posted with one of my favorite people, Sarah at Sarah: Sarah Me. I thought it would be fun to repost this recipe in her honor and for the holidays.
I have always been a big fan of a good egg custard or Creme Brûlée. I ran on to a recipe for a Mini Custard Pie not very long ago and thought it would be fun to see if I could modify it to make these Mini Creme Brûlée pies. They are absolutely wonderful. And the best part, they couldn’t be any easier.
Mini Creme Brûlée Mini Pies
Ingredients: (Makes 12 mini pies)
- 2 Pre-made unbaked refrigerated pie crusts (or you can use home made if you prefer)
- 1 1/4 Cups whole milk
- 1/2 Cup confectioner’s sugar
- 2 Large eggs
- 1 Teaspoon vanilla
- Super fine sugar (to brûlée the pies)
- Optional: Raspberries or Strawberries, whipped cream & small piece if Dark chocolate to garnish
Preheat oven to 400 degrees. Grease (12 portion) regular size muffin pan with butter. Cut 12 circles out of the unbaked pie crust with a 3 1/2 inch cookie cutter. Place a round of crust into each muffin cup and press to evenly lined the muffin cup with the crust and set aside. Lightly beat the eggs, then add the milk , sugar and vanilla until well blended and the sugar is dissolved. Carefully pour the egg mixture into each pie crust lined muffin tin. Make sure not to overfill. Place in the center of the preheated oven and bake for 14-16 minutes. The crust will be a little brown, and the custard center will still be a bit jiggly. Once cooled for about 10 to 15 minutes, the mini pies will set. Carefully remove the cooled mini pies from the muffin tin and refrigerate until you’re ready to brûlée the top for serving.
To Brûlée: Sprinkle a medium thin layer of super fine sugar on top. Using a kitchen torch, melt the sugar until it has caramelized. Be careful not to burn the sugar or the outside crust of each mini pie. Plate and garnish.
Notes: You can eat these delights right out of the oven without the brûlée (caramelized). It is hard not to, believe me. They can be made ahead of time for serving later. If you plan to brûlée (caramelize) the tops, refrigeration is necessary. Do not substitute regular sugar for the confectioners sugar in the custard recipe. Regular sugar just doesn’t work.
These are SOO good. I had a hard time keeping my family away from them before I could refrigerate and brûlée the tops for pictures. They are really fun and easily to make. These make a delightful hostess gift for a party or a family gathering. Enjoy.
Happy Holidays and Happy cooking…
PS: Here are the contest rules: 12 Days From My Kitchen Giveaway & Contest Rules and check out the product review on the Breville Mini Pie Maker.
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