A Kitchen Confidence Live Mini Masterclass
Crème Brûlée Pie Masterclass
Learn to make a crème brûlée pie the way it is taught in a professional kitchen: a blind-baked pâte sucrée shell, a pure vanilla bean custard that sets without a water bath, and a torched sugar top that cracks like glass.
$27, one-time. The full class video and eight printables, yours to keep.
What $27 buys
Everything lives inside The Kitchen, the Kitchen Confidence Live community. Buying the class puts it in your own library there, on the web or in the app, with nothing else to purchase.
- The full masterclass video, about an hour. Filmed start to finish on a locked camera with no live-chat interruptions. Rewatch as many times as you need.
- Crème Brûlée Pie recipe card. Grams and cups, yield of one 9-inch pie, the full 11-step method, and the notes on why you slice first and brûlée second.
- Pâte Sucrée recipe card. The sweet tart dough component on its own card. The recipe makes two crusts; the second disc freezes.
- Shopping and prep list. Crust and filling on one list with “buy this much” amounts, a pantry check, and a three-day bake-along plan.
- Tools and equipment list. The short list, with why each tool matters for this pie. Nothing exotic except the torch.
- Substitutions sheet. What you can swap in this specific recipe, what it costs you, and where the line is. Vanilla bean versus paste versus extract, half-and-half, 2% milk, turbinado, broiler instead of torch.
- Troubleshooting guide. Ten problems, each with likely cause, fix it now, and prevent next time: custard that leaked, slumped sides, curdled edges, a center that will not set, soggy bottom, a sugar top that weeps or will not crack, ragged slices.
- More Recipes, More Reps. Thirteen free blog recipes that use the same custard and blind-bake thinking, grouped by where to go next.
- One Piece of the Pie. A short insert on the pastry-school thinking under this one recipe and how it maps onto the full curriculum.
You will get an email with your login link within a minute of paying.
If any of these sound familiar
The pie that looked done and was not. “My pie looked amazing, but it was runny. I for sure thought it was done. Guess not, because when I cut into it, surprise.” Theresa wrote that about her Thanksgiving pie, and Pamela baked a chocolate fudge pie four times in one week and never got a clean slice. A custard pie does not tell you it is done the way a cake does. This class teaches the cue that replaces the timer: a cohesive center jiggle, and why the pie keeps setting as it chills.
You are not sure what “done” looks like. “What does it look like when it’s done? I was unsure when to take it out and now I’m thinking it’s overbaked.” That question, from Maria, sits under more custard recipes on my blogs than any other. The class answers it on camera, with the pie in the oven, so you see the jiggle instead of reading about it.
You have never torched sugar and you are nervous. “Please tell me if I’m being stupid, but is the first step literally just sugar? I can’t get my head around the fact that it will melt.” Katrina asked that hours before dinner guests arrived. Caramelization is a set of cues: sugar choice, flame distance, the color you stop at. In the class you watch me torch slice by slice, including what to do when you overshoot.
Taught by a pastry chef, not a presenter
Lindsey Farr Olsen is a classically trained pastry chef who served as Executive Pastry Chef at Marc Forgione’s restaurants (Restaurant Marc Forgione and Peasant), owned and ran a wholesale bakery in New York City, and has appeared on Food Network’s Beat Bobby Flay and Chopped. She has spent 13 years teaching home bakers the why behind the recipe on Chef Lindsey Farr and Girl Versus Dough, and the masterclass is taught the same way she teaches the full Kitchen Confidence Live curriculum.
One pie, taught properly
The blind bake belongs to the Tarts and Pies section of my curriculum. The custard belongs to Sauces and Custards. This masterclass takes one recipe out of that program and teaches it with the same depth, so you can see how I teach before you commit to any of it. At $27 it is the least expensive seat that will ever exist in my kitchen.
Frequently Asked Questions
Yes. The class is a recorded video inside The Kitchen. Watch it whenever you want, pause while you work, and rewatch it as often as you need. It is yours to keep.
No. The masterclass is the recorded, chat-free version of how I teach. The live version is the Kitchen Confidence Live membership, where I teach the full pastry curriculum with replays. The masterclass is one slice of that program. If you later join the membership, it carries a two-week money-back guarantee.
The $27 masterclass is non-refundable, and it does not carry a credit toward the membership. It is priced to be a clear deal on its own: the full class video plus eight printables.
Grams first, with cup and spoon measures alongside. This is a ratio recipe, and a digital scale is how the custard sets the same way twice.
A kitchen torch (the broiler is a last resort and the substitutions sheet explains how), a digital scale, a standard 9-inch pie pan, a stand mixer with paddle (a hand mixer works with patience), a rolling pin, a fine-mesh sieve, a heavy-bottomed saucepan, a rimmed sheet pan, and dried beans or rice for blind baking. The full list with the why for each is one of the printables.
Not directly yet. The class is tied to the account that buys it, so the simplest gift is to send the recipient this page and cover the $27 for them.
Right after you buy, you will get an email with a link to create your free Kitchen Confidence Live login. That login is where all of the materials and the video live, so everything is in one place from the first minute. You can watch on the web at kitchenconfidencelive.com or in the Kitchen Confidence Live app on iOS and Android.
Ready to bake it?
A pâte sucrée shell that stays crisp, a vanilla bean custard that sets clean with no water bath, and a sugar top that shatters under the spoon. The full class, eight printables, and a look inside The Kitchen, for $27.
$27 one-time. Non-refundable. Lives inside The Kitchen, the Kitchen Confidence Live community.
