Ingredients

Main Ingredients

340 grams (12 ounces) heavy cream (30-33%)
40 grams (1.5 ounces) pistachio paste
72 grams (2.5 ounces, about 4) egg yolks
50 grams (2 ounces) sugar
1 vanilla bean

Instructions

Step 1

Preparation

Preheat your oven to 120°C (250°F).
In a mixing bowl, combine the egg yolks and sugar. Stir until well blended, but do not whip.
In a saucepan, heat the heavy cream, pistachio paste, and vanilla bean (split and seeds scraped out) to 80°C (176°F), ensuring it doesn't boil.
Slowly pour the hot cream mixture into the egg yolk mixture, stirring constantly with a whisk. If necessary, strain the mixture to ensure smoothness.

Step 2

Cooking

Pour the mixture into six mini ceramic ramekins (each about 80 grams or 2.75 ounces).
Place the ramekins in a baking dish. Fill the dish with hot water so that it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 30 minutes, or until the centers are slightly jiggly when shaken.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate until completely chilled.

Step 3

Final Touch

Before serving, sprinkle a thin layer of sugar on top of each crème brûlée.
Using a kitchen torch, caramelize the sugar until golden brown and crisp.
Allow the caramelized sugar to harden for a minute before serving.

Servings

✨ **Serving Suggestions & Ideas** ✨

Elevate your Pistachio Crème Brûlée experience with these playful serving suggestions!

Top it Off: Garnish with a sprinkle of chopped pistachios for an extra nutty crunch. 🍽️

Berry Best: Serve with a side of fresh berries—strawberries, raspberries, or blueberries add a pop of color and a burst of tartness. 🍓

Coffee Affair: Pair with a strong espresso or your favorite coffee to balance the sweetness with a bold, bitter contrast. ☕

Fancy Plating: Dust some powdered sugar around the plate and add a small mint leaf for that restaurant-worthy look. 🌿

Wine & Dine: Complement with a glass of dessert wine like Moscato or a nice Sauternes. Wine not? 🍷

Equipment

Variations

🌱 **Gluten-Free & Vegan Variations** 🌱

We understand that dietary preferences and restrictions shouldn't come between you and a delicious dessert. Try these gluten-free and vegan variations:

Gluten-Free: This recipe is naturally gluten-free as is! Just double-check that all your ingredients, especially the pistachio paste, are certified gluten-free. 🎉

Vegan Delight:

- Swap the heavy cream for full-fat coconut milk to retain that creamy texture. 🥥

- Replace the egg yolks with 3 tablespoons of cornstarch (mixed with a bit of cold water) to thicken the custard. 🌽

- Use 1/2 cup of organic cane sugar instead of regular sugar to ensure it's vegan-friendly. 🍬

Faq

  • Why didn't my custard set?

    Ensure you baked it long enough until the center is just slightly jiggly. Also, make sure your oven temperature is consistent.

  • Can I make this recipe without a kitchen torch?

    Yes! You can use your oven's broiler to caramelize the sugar. Just keep a close eye on it to prevent burning.

  • How do I prevent my custard from curdling?

    Heat the cream mixture gently and add it slowly to the egg yolks while constantly stirring.

  • What’s the best way to ensure a smooth custard?

    Strain the mixture before pouring it into the ramekins to remove any lumps.

  • How can I make my caramelized sugar more even?

    Try using fine sugar and evenly spread it out on top of the custard. Move the torch in slow, circular motions.

  • Can I add other flavors to this recipe?

    Absolutely! Try infusing the cream with different flavors like citrus zest or other nut pastes.

Nutrition facts

Delicious Pistachio Crème Brûlée Recipe
Recipe Yield:6 servings
Calories:Per serving
Calories (Min - Max):270 - 310
Total Fat:25g
Saturated Fat:14g
Protein:4g
Total Carbohydrate:20g
Total Sugars:18g