Today we have a very yummy guest post by Susan from Finding Our Way Now. Susan is an artist, writer and an accidental blogger. She has a passion for life and all that it brings, no matter what that may be. One thing I noticed when visiting her site, is the art. It’s all done by her. I find that so neat! I love seeing what will be next and how she will make it go with the post.
I hope you enjoy today’s recipe, it’s one I do believe I will be trying myself! Also, if you want to see the recipe I’ve posted on her site for today, check it out over at Susan’s blog, it’s a very simple Chocolate Mousse Pie.
Without further ado, I give you Susan:
Sarah & I have been Triberr buddies for a while. In sharing our article with our followers, we started reading and enjoying each other’s blogs. Then we came up with the idea of sharing a recipe on each other’s blogs. It has been really fun to do. So this is my recipe to her. I hope you enjoy it and visit both of our blogs to see what we’re up to. Oh and don’t be shy, leave us a comment or two with your thoughts.
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.
The original recipe came from Chin-He Huang on the Cooking Channel for Egg Custard Tarts. It gave me and idea so I made a few changes and voile I had my creation.
Mini Creme Brûlée Mini Pies
(Makes 12 mini pies)
- 2 Pre-made unbaked refrigerated pie crusts (or you can use 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 for caramel crust
- 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 insure the cup is evenly lined with the crust.
Lightly beat the eggs then add milk , sugar and vanilla until well blended and the sugar is devolved. Carefully pour the egg mixture into each pie crusts. Make sure not to overfill.
Place in the centered of the preheated oven and bake for 14-16 minutes. The crust will be brown, and the centered will still be a bit jiggly. The mini pies will set, once cooled, for about 10 to 15 minutes. Remove the cooled mini pies from 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 without the caramelized crust right out of the oven. 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 confectioners sugars. 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. If you make these delights give us a shout with a comment or two about your experience.
So now it’s back to you Sarah. What do you think? Is it something you would enjoy?
I do believe this is something I will be making. Looks SO inviting, and seems simple enough. Thank you for sharing this recipe with me, Susan.