Name: Pistachio Crème Brûlée Recipe
Prep time: 120 min
Ingredients: 2 cups 500ml heavy cream; 6 egg yolks; 1/2 cup 100g sugar + more for caramelizing the top; 1 vanilla bean or 1 tsp vanilla paste; 60 g 2.10oz pistachio paste

Pistachio Crème Brûlée Recipe

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If you a pistachio lover, you’ll probably going to love this pistachio crème brulee. A delicate, sweet and unusual dessert.

Four white ramekins, each filled with crème brûlée, are placed on a wooden surface. Two small golden spoons lie beside them. One of the ramekins has a portion of its caramelized sugar top cracked open, revealing the creamy custard inside.

Pistachio Crème Brûlée Recipe

4 from 54 votes

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Prep Time 2

WORK TIME 20

DIFFICULTY Medium

Cuisine French

Servings yields

Ingredients

2 cups 500ml heavy cream
6 egg yolks
½ cup 100g sugar + more for caramelizing the top
1 vanilla bean or 1 tsp vanilla paste
60 g 2.10oz pistachio paste

Instructions

DIRECTIONS

1. Preheat oven to 320F (160C).
2. Scrape the vanilla bean. In a saucepan whisk heavy cream, pistachio paste, vanilla seeds and empty vanilla bean. Place the saucepan over low heat, bring to a simmer and whisk until completely smooth. Do not boil!
3. Whisk together sugar and egg yolks, add 1/3 cup of the warm cream mixture to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, whisking constantly.
4. Strain the mixture through a fine sieve into a large bowl.
5. Pour the crème brulee mixture into 4 individual ramekins. Place the ramekins in a large roasting tray. Carefully add the boiling water into the tray until it is halfway up the sides of the ramekins.
6. Bake for 30 minutes or until set, but still a little jiggly in the middle.
7. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2-3 hours or overnight.
8. Before serving spread 1 tablespoon of sugar on top of each dish and brulee with a torch until the sugar caramelizes. Let it set for about 5 minutes before serving.