Pistachio Crème Brûlée Recipe

Three white ramekins of crème brûlée with caramelized sugar tops are shown. One has a spoon breaking the crust, revealing a creamy dark filling. Two gold spoons lie next to the dishes on a dark wooden surface.

5 from 1 vote

Pistachio Crème Brûlée Recipe

My Pistachio Crème Brûlée features a luxuriously creamy custard infused with rich pistachio flavor, crowned with a crisp caramelized sugar topping.

Prep Time10

Cook Time35

Chilling Time3

Total Time3 45

Course: Dessert

Cuisine: French

Keyword: creamy, custard, pistachio

Servings:

Calories: 536kcal

Equipment

Ingredients

2 cups Heavy cream
6 Egg yolks
½ cup Sugar plus extra for topping
1 Vanilla bean pod or 1 teaspoon vanilla bean paste
2 oz Pistachio paste homemade or store bought

US Customary - Metric

Instructions

Preheat the oven: Preheat to 320°F (160°C). Set aside 5 (4-oz/120ml) ramekins or 4 (5-oz /150ml) ramekins.
Infuse the cream: In a saucepan, combine the heavy cream, pistachio paste, vanilla seeds, and the scraped vanilla pod.
Heat over low heat, whisking until smooth. Bring just to a gentle simmer, do not boil.
Prepare the custard base: In a bowl, whisk the egg yolks and sugar until slightly pale. Slowly add about ⅓ cup of the warm cream, whisking constantly to temper the eggs. Gradually pour in the remaining cream, whisking continuously.
Strain for smoothness: Strain the mixture through a fine sieve into a clean bowl to remove bubbles and any solids.
Rest and skim: Let the custard stand for about 1-2 minutes, allowing any foam created during mixing to rise to the surface. Gently skim off the foam with a spoon or spatula, then divide the custard evenly between ramekins.
Fill and prepare water bath: Arrange the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake: Bake for 30–35 minutes (baking time may vary depending on the size and depth of the ramekins), until the edges are set and the centers still have a slight jiggle.
Cool and chill: Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2–3 hours, preferably overnight.
Caramelize the top: Sprinkle about 1 tablespoon of sugar evenly over each custard. Torch until golden and crisp. Let sit 5 minutes before serving.

Video

Notes

Pistachio Flavor: Use high-quality pistachio paste (100% pistachios) for the best flavor and color.
No torch? You can caramelize the sugar under the oven broiler. Place the ramekins on the top rack and broil briefly, watching constantly, until the sugar melts and turns deep golden, this happens very quickly.
Make ahead: The custard can be made up to 3 days in advance. Brûlée the sugar just before serving for the best crack.
Baking time: Baking time can vary depending on the size and depth of the ramekins and the baking dish. Smaller or shallower ramekins will set faster, while larger or deeper ones may need a few extra minutes, always look for set edges with a gentle jiggle in the center.
Leftover egg whites: This recipe uses only egg yolks, so you’ll have leftover egg whites. Don’t toss them, I’ve shared plenty of easy and delicious ideas on how to use egg whites, from light desserts to savory recipes.
Yield: This recipe yields 5 (4 oz / 120 ml) ramekins for smaller, elegant portions, or 4 (5 oz / 150 ml) ramekins for slightly larger servings.

Nutrition