Pistachio Creme Brulee
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Unrated
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Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 40 mins
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Servings
6 servings
Pistachio Creme Brulee
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Pistachio Rum Crème Brûlèe: a unique, indulgent take on a classic French custard dessert.
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Ingredients
- 6 egg yolks
- 2 cups heavy whipping cream
- ⅓ cup plus ¼ cup granulated sugar divided use
- 1 vanilla bean
- ¼ teaspoon rum extract
- ¼ cup chopped pistachios
Instructions
- Preheat oven to 350°F.
- In a medium sauce pan, heat whipping cream and vanilla pulp scraped from the bean until almost boiling over medium heat.
- While cream is heating, take a medium mixing bowl and beat egg yolks and ⅓ cup sugar until light in color (about 5 minutes).
- As soon as cream is ready to boil, remove from heat and add about ½ cup of cream to eggs and mix quickly (you do not want the eggs to cook).
- Pour egg mixture into cream and mix until well combined.
- Add rum extract and pistachios and mix.
- Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven.
- Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set.
- Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.
- Remove from fridge and divide remaining sugar on top of each dish.
- Brown sugar using a torch.
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