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PdfCream the sugar and butter together for 3 minutes on medium-low speed using a mixer.
With the mixer still running on low, add the eggs one at a time, allowing each to fully incorporate before adding the next. Once they're all in, keep mixing for another minute - just to be sure. (Nobody wants surprise chunks of cooked egg whites in their pie.)
Slowly pour in the heavy cream and mix for another full minute, until the filling is smooth and creamy.
Add the flour and vanilla extract, and whisk until combined.
Pour into an unbaked 9" shallow pie shell. (Deep dish plates won't give you the right texture in the center.)
(Optional) In a small bowl, stir together the crust glaze ingredients. If it's too runny, add more sugar a little at a time until it clings to a spoon and barely drips. Brush generously over the crust.
Bake at 375°F (190°C) for about 45 minutes. Around the 30-minute mark (or when it is needed), cover the crust with foil or a pie shield to keep it from getting too dark.
Remove from the oven and let cool completely.
Best enjoyed the same day, while the caramelized top is still crisp. Some folks like it cold - others say don't mess with perfection.