Recipe courtesy of Patrick Broadhead, executive chef, The Max Group
Creme Brulee Pie
1 pint heavy cream
1/2 cup sugar
12 egg yolks
1 vanilla bean, cut in half crosswise, then halved lengthwise, seeds scraped out
Preparation: Place vanilla bean, scraped vanilla seeds and heavy cream in heavy bottom pot over medium-high heat. Heat cream until it reaches scalding, just below boiling. Combine egg yolks and sugar in bowl and mix until incorporated. Slowly add cream to egg mixture, whipping well while pouring. Strain through a fine mesh sieve, pour into Pyrex pan and bake at 325 degrees in hot water bath for 1.5 to 2 hours, until set. Cool to room temperature and refrigerate overnight.
6 whole eggs
1 pound butter
6 ounces granulated sugar
1.5 pounds all-purpose flour
Pinch kosher salt
Preparation: In stand-up mixer fitted with paddle attachment, cream butter and sugar. Add eggs and mix well. Add flour and salt and mix until a dough is formed. Remove dough from mixing bowl and knead for a couple minutes, then divide dough in half, wrap in plastic and let rest in refrigerator for minimum of 30 minutes before rolling.
Preheat oven to 350 degrees. Remove dough from refrigerator and let warm slightly, then flour dough and rolling surface. Roll dough to even round about 1/8 of an inch thick and transfer to 10-inch springform pan, pressing on corners and sealing holes. Line dough with parchment paper, fill with dry beans and bake for 20 minutes. Remove beans and parchment paper and return to oven for five more minutes to lightly brown the crust. Remove and let cool overnight.
To assemble: Layer pie shell halfway up with vanilla custard. Top with 1.5 cups each of raspberries, blueberries and blackberries, then add remaining custard, tapping pie lightly on the counter to remove any air bubbles. Cover and refrigerate overnight.
To serve: Cut pie into desired portion (at Max’s they cut it into 8 pieces). Cover top with even layer of sugar and burn with propane torch until the sugar bubbles, browns and gets brittle. Serve before your guests start drooling.