Pistachio Crème Brûlée
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Pistachio Crème Brûlée
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Classic crème brûlée gets a nutty new twist in this ultra-creamy pistachio crème brûlée recipe, made with luscious pistachio cream for a gorgeous flavor and color.
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Ingredients
- 1½ 1½ cups heavy cream
- 3 3 large egg yolks
- ⅓ ⅓ cup granulated sugar
- ¼ ¼ cup pistachio cream spread
- ⅛ ⅛ teaspoon fine sea salt
- superfine or granulated sugar for topping
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Instructions
- Preheat oven to 300 degrees F. Bring a pot of water to a gentle boil (this will be used for the water bath later). Place a damp paper towel or tea towel in the bottom of a rectangular baking pan or roasting pan.
- In a small bowl, whisk together egg yolks, sugar, pistachio cream, and salt until smooth.
- Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into 6 (3 to 4-ounce) shallow ramekins. Arrange ramekins in prepared baking pan and carefully place pan on extended oven rack. Pour in just enough boiling water to reach halfway up the sides of the ramekins, then slide rack into oven.
- Bake for 25 to 30 minutes or until centers are just set but still just barely jiggly. Remove from water bath and let sit until ramekins are cool enough to handle, then remove from water and let cool completely on a rack. Cover and refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin, tipping the ramekin to ensure an even layer of sugar. Tap off excess. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.
- Baked custards will keep, covered in the refrigerator for a few days. Top with sugar and brûlée just before serving.
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