Eggnog Brûlée Pie

Eggnog Brûlée Pie
🧾 Ingredients
For the crust:
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the filling:
2 cups eggnog
3/4 cup granulated sugar
3 large egg yolks
2 tbsp cornstarch
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp ground nutmeg
For the brûlée topping:
1/4 cup granulated sugar
👩‍🍳 Instructions

1. Prepare the Custard Filling
   In a saucepan, heat eggnog over medium heat until warm (not boiling).
   In a bowl, whisk together:
   sugar
   egg yolks
   cornstarch
   salt
   Slowly pour warm eggnog into the egg mixture while whisking (to temper the eggs).
   Return mixture to saucepan and cook, stirring constantly, until thickened (about 5–7 minutes).
   Remove from heat and stir in vanilla and nutmeg.
2. Fill the Pie
   Pour the custard into the pre-baked crust.
   Smooth the top evenly.
3. Chill
   Refrigerate for at least 4 hours (or overnight) until fully set.
4. Brûlée the Top
   Sprinkle an even layer of sugar over the chilled pie.
   Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
   (Alternative: place under a broiler for 1–2 minutes, watching carefully)
   🍽️ Tips for Best Results
   Chill thoroughly before brûlée for clean slices.
   Use fine sugar for a smoother caramel top.
   Don’t overheat the custard—it should be thick but silky.