Crème Brûlée Pie

Inspired by McDonald's Crème Brûlée Pie, this is made from layers of golden fried puff pastry and a hot molten center of custard and caramel.

This isn't your traditional crème brûlée, and neither is it your traditional pie. This flaky fried pastry is a recreation of the McDonald's Creme Brûlée pie that was released in Australia this year.

Filled with hot molten caramel and silky vanilla custard this crunchy fried goodness is exactly what your soul needs. And dare I say that this homemade version is SO much better than the ones you can get from Maccas. Trust me you won't regret making this at all.

How to make the perfect custard

The custard in this pie helps to balance out the sweetness of the caramel and brings a creamy element to the dessert!

The classic pastry cream uses flour to thicken the milk. However, I find that cornstarch has the ability to thicken without becoming too clumpy.

Here are a couple of tips to ensure you have a silky smooth pastry cream:

Heat the mixture on low heat

Low and slow heat is the trick to a super creamy pastry cream. The higher the heat the easier it is for the pastry cream to become lumpy. Constant stirring over low heat will create the best result.

Pass the mixture through a sieve

If you find there are a couple of small clumps you can pass your mixture through a fine-meshed sieve. This will remove any hidden clumps of flour.

Give the pastry cream a good whisk before piping it into the pastry

Because pastry cream is thickened with starch it can set into a gelatinous lump once cooled. It is important to give your cream a good whisk after it has chilled before transferring it to a piping bag.

How to fry the pie

The characteristic trait of this pie is the bubbly, flaky, golden crust. While we have taken the hard work out of it but using frozen puff pastry sheets there are still a couple of tips that will help you achieve that perfect crispy crust.

Freeze your pies before frying

Freezing your pies after they have been filled will not only make them easier to handle but will also enhance the flakiness of the crust.

The shock of the cold pastry as it hits the hot oil will cause the surface of the dough to bubble up and reach its optimal texture.

Fry at a high temperature

We want to fry these pies at a high temperature so we can get the crust golden and crispy with minimal oil absorption. If it sits in the oil for too long the thin pastry will get soggy and greasy.

As the filling is already cooked and safe to eat, the pies don't need long to fry. A quick fry at a hot temperature helps develop a bubbly, crust without making them overly greasy.

Frequently Asked Questions

Why is this called a crème brûlée pie?

While this pie is not traditionally a crème brûlée or a pie the flavors that make up this dessert is what give it its name. Crème brûlée's primary flavors are creamy custard with burnt caramel, and so the flavors of this pie imitate the delicious French dessert.

How long do these last?

These are best eaten as soon as they are made as the filling will be warm and gooey, while the crust is crisp and flakey.

Can I make these in advance?

You can prepare the filled pies beforehand and store them in the freezer. When you are ready to serve simply heat up a pot of oil and fry for 2-3 minutes.

How should I heat leftovers?

If you have any leftovers store them in an airtight container in the fridge and eat them within 3 days. When you want to eat them simply remove them from the fridge and heat them in the oven until warmed through and crisp.

Personally, I love reheating these in the air fryer as it brings them back to their former crispy self.

What should I serve these with?

These are perfect the way they are but there are a couple of ways you can pimp these up for a spectacular dessert experience.

Roll them in cinnamon sugar

Once they come out of the hot oil roll them in cinnamon sugar for a treat that resembles a creme brulee and churro!

Serve hot with ice cream or whipped heavy cream

Plate these up with a scoop of cold ice cream for a complete after-dinner dessert. Vanilla bean ice cream with these is a personal favorite!

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Crème Brûlée Pie Recipe

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Inspired by McDonald's Crème Brûlée Pie, this is made from layers of golden fried puff pastry and a hot molten center of custard and caramel.

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 Pies 1x
• Category: Pie
• Method: Easy
• Cuisine: Fusion

Ingredients

Units MUS Scale 1x2x3x

Caramel

• 125g Condensed milk (a little less than ½ cup)
• 23g Brown sugar (2 tbsp)
• 40g Treacle or golden syrup (2 tbsp)
• 45g Unsalted butter (3 tbsp)
• Pinch of salt

Custard

• 2 Egg yolks
• 37g Granulated sugar (3 tbsp)
• 1 ½ tbsp Cornstarch
• 1 tsp Vanilla extract
• 180ml Whole milk (¾ cup)
• 15g Unsalted butter ( 1 tbsp)

See Also This Recipe:  Creme Brulee Crepe

Assembly

• 4 Frozen Puff pastry sheets
• Neutral Oil, for frying

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Instructions

Caramel

1. Combine all the ingredients in a small saucepan and heat over medium heat until the sugar has completely dissolved and the mixture has thickened slightly
2. Remove from the heat and place in the fridge to chill completely

Custard

1. Combine the egg yolks, sugar, and cornstarch in a large heatproof bowl and whisk to combine
2. Combine the milk and vanilla extract in a small saucepan over medium heat and heat until steaming
3. Remove from the heat and pour into the egg yolk mixture, whisking constantly until smooth
4. Return the mixture to the saucepan and heat over medium-low, whisking constantly until thickened
5. The mixture should be thick enough to draw lines in it
6. Remove the pan from the heat and add the butter, stir until melted
7. Transfer the custard to a bowl and cover with cling wrap, pressing the cling wrap onto the surface of the custard to prevent it from forming a skin
8. Place in the fridge to cool completely

Assembly

1. Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
2. Meanwhile, transfer the chilled caramel and custard into two piping bags
3. Cut each puff pastry sheet into 8 equal rectangles
4. Cut off the tip of the piping bags and pipe a line of custard and caramel down the centre of 8 rectangles
5. Top with another rectangle of puff pastry and use a fork to seal the edges
6. Place in the freezer for 1 hour to chill
7. Heat a heavy bottomed pot of neutral oil to 200C/390F
8. Carefully lower the pies into the oil, be careful as they will splatter
9. Fry three at a time, for 2-3 mins, turning halfway, until golden brown
10. Place on a wire rack to drain for 5 minutes and enjoy hot!

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