Rum Barrel-Aged Butterscotch Cream Pie with Bruléed Meringue Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the butterscotch filling:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">200g dark brown sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60ml barrel-aged rum (or quality dark rum)</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the meringue topping:</li><li class="ingredients-single-item">4 large egg whites, at room temperature</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp additional granulated sugar for brûléeing</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Kitchen blowtorch</li><li class="equipment-single-item">Digital food thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the crust, combine the flour, sugar, and salt in a large bowl. Add the cold butter cubes and use your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (keeping some larger butter pieces results in a flakier crust). Add the beaten egg and mix gently, then add ice water 1 tablespoon at a time until the dough just comes together.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to a 30cm (12-inch) circle, about 3mm (1/8 inch) thick. Transfer to your pie dish, gently pressing it into the bottom and sides. Trim any excess, leaving a 2cm overhang, then fold under and crimp decoratively. Prick the bottom with a fork several times.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the crust with parchment paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden brown. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the butterscotch filling, melt the butter in a heavy-bottomed saucepan over medium heat. Add the brown sugar and salt, whisking constantly until the sugar dissolves and the mixture bubbles vigorously, about 4-5 minutes. This caramelization process creates the deep butterscotch flavor base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and carefully add the barrel-aged rum (it may splatter). Return to low heat and simmer for 2 minutes to cook off some of the alcohol while maintaining the complex flavors. Slowly whisk in 400ml of the milk until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk together the cornstarch, egg yolks, and remaining 100ml milk until smooth. Temper this mixture by gradually adding about 120ml of the hot butterscotch mixture while whisking constantly. This slowly raises the temperature of the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining butterscotch mixture. Cook over medium-low heat, whisking constantly, until the filling thickens significantly and begins to bubble, about 5-7 minutes. The custard should reach 85°C (185°F) on a food thermometer and be thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the vanilla extract. Pour the hot filling into the cooled pie crust and smooth the top. Press plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and refrigerate until completely chilled and set, at least 4 hours or preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the meringue, ensure your mixing bowl is completely clean and free from any grease, which would prevent the egg whites from whipping properly. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the 100g of sugar, 1 tablespoon at a time, while continuing to beat. Increase speed to medium-high and whip until stiff, glossy peaks form, about 5-7 minutes. The meringue should hold its shape when the whisk is lifted and not slide around the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the chilled pie from the refrigerator and pile the meringue on top, making sure it touches the crust all around (this prevents shrinking). Use the back of a spoon to create decorative peaks and swirls across the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Sprinkle the remaining 2 tablespoons of sugar evenly over the meringue. Using a kitchen blowtorch, carefully brown the meringue, moving constantly to caramelize the sugar without burning it. The sugar will melt and form a crackling crust as it cools. If you don't have a blowtorch, you can place the pie under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Refrigerate the finished pie for at least 30 minutes to set the bruléed topping. For the best texture contrast, serve within 3-4 hours of torching, when the caramelized sugar is still crisp and crackling. Slice with a knife dipped in hot water and wiped clean between cuts for the cleanest presentation.</li></ol>