I was hoping to impress you. I was hoping to create something that would sweep you off your feet. I set out to create a work of art with a yum factor that would make Eeyore dance the Macarena.
And I end up with this.

The pie shell burned. There was hardly any sugar crust. Even the chocolate was burnt instead of melted.
Deep breaths.
Repeat after me, everything is a learning experience. EVERYTHING is a learning experience.
So what did I learn?
How to make a tasty custard pie.

Everything was going well up until the part where I tried to put the pie under the broiler. I could not find anything over the internet to tell me what temperature I should set my broiler to for a creme brulee. I figured the hotter the better. Apparently 450F is too hot. Oops. Can anyone out there with more experience correct my mistake? I'd like to try again (just not soon).

After scraping off the burnt parts I tried a bite. It's good. Good enough that I don't feel like a total failure. Even though I wasn't able to make the pie of my dreams I was able to make a pretty yummy custard.

 So here's the recipe for a yummy custard pie (just ignore the parts I crossed out).

Chocolate Cherry Creme Brulee Custard Pie

  • 1 cooked 9 inch pie shell
  • 3 tablespoons tapioca flour (or cornstarch)
  • 4 beaten egg yolks
  • 1/2 cup sugar + more for sugar crust
  • 1 2/3 cup milk 
  • 1 can evaporated milk
  • 1/2 teaspoon vanilla beans
  • 1/8 teaspoon salt (in other words, a pinch)
  • handful of cherries, pitted
  • semi-sweet dark chocolate morsels
For the custard:
  1. In a saucepan dissolve tapioca flour in milk and turn on medium high heat.
  2. Add evaporated milk, sugar, salt, vanilla, and butter, stirring often (I use a wooden spoon). It will look watery now but it needs time to thicken.
  3. To temper your beaten egg yolks (this is where that wooden spoon comes in handy) add a couple spoonfuls of the hot liquid and mix it. Add the tempered egg yolks to the mixture in the saucepan and mix it in.
  4. Stir, stir, stir till the mixture is bubbly and thick. When it cools it will solidify more.
  5. Pour into the cooked pie shell and let cool in the fridge for about 2 hours
For the brulee:
  1. Move rack up high, preheat broiler to 450F
  2. Sprinkle a thin layer of sugar over the top of the cooled pie
  3. Arrange the cherries pit-side up in the custard
  4. Place a chocolate morsel in each pit
  5. Broil for 2-3 min till the sugar has carmelized
Feel free to revel in my failure.

But failure never tasted so sweet.

Leave a Reply