Chai Spice Caramel Pie
Makes 1 (9-inch) pie
  • 2 cups (480 grams) whole milk
  • 1 cinnamon stick (4 grams)
  • 1 (3x1-inch) strip orange peel (3 grams)
  • 1 vanilla bean (2 grams), split lengthwise, seeds scraped and reserved
  • ½ teaspoon (1 gram) black peppercorns
  • ¼ teaspoon whole cloves
  • ¼ teaspoon green cardamom pods
  • 1 whole star anise (1 gram)
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (63 grams) all-purpose flou
  • ½ teaspoon (1.5 grams) kosher salt
  • 4 large egg yolks (74 grams)
  • 1 cup (200 grams) granulated sugar
  • Gingersnap Crumb Crust (recipe below)
  • Salty Honey Meringue (recipe below)
  • Garnish: sea salt flakes
  1. In a medium saucepan, bring milk, cinnamon stick, orange peel, vanilla bean and reserved seeds, peppercorns, cloves, cardamom, and star anise to a boil over medium heat. Cover, remove from heat, and let steep for 20 minutes. Strain milk, discarding solids; return milk to saucepan. Whisk in brown sugar, flour, salt, and egg yolks. Cook, whisking constantly, until thickened. Remove from heat to keep custard from overcooking. You want custard as hot as possible, so do not give it time to cool down before adding caramel in next step.
  2. In a small nonstick skillet, cook granulated sugar over medium heat, stirring occasionally, until deep amber colored. Whisking milk mixture constantly, slowly add caramel. Strain through a fine-mesh sieve into prepared Gingersnap Crumb Crust. Smooth top, and let cool for 10 minutes. Cover directly with plastic wrap, and refrigerate until set, at least 3 hours or up to 2 days. Top with Salty Honey Meringue, and toast with a kitchen torch. Garnish with sea salt, if desired.
Recipe by Bake from Scratch at