Pistachio Creme Brulee is a wonderful créme brùlée. Adding pistachio to this dessert is not only one more delicious ingredient to the creme, but even a healthy nut which will take care of your heart health, energy etc. But note that although most of the fat in pistachios is the healthy unsaturated type, they still contain a lot of calories so you should only eat them in moderation. 8 pistachios recommended in this recipe make the ideal amount.
Note the use of half milk and half whipping cream for a creamy but not cloyingly rich texture. The custards may seem a little too wobbly for comfort after cooking. Don’t worry; they’ll firm up as they cool. Domestic grills aren’t hot enough to give a perfectly caramelized top so now it is the time to have a bit fun with small blowtorch.
- 500 ml milk
- 500 ml whipping cream
- 50 g pistachio paste
- 250 g caster sugar
- 200 g egg yolks
- 25 g skinned pistachios
Method of preparation
Start preparing Creme brulee with the custard: heat the milk, cream, pistachio paste and 75 g of sugar in a saucepan, whisking continuously at first.
In a bowl, lightly whisk the egg yolks with 50 g sugar until lightly pale. As soon as the milk comes to the boil, pour it on the eggs, little by little, whisking all the time. Cooking the custards: preheat the oven to 100° C, Gas Mark 1/4.
Ladle the custard into six 15 cm gratin dishes and cook in the cook in the warm ovn for 30 minutes. Remove from the oven and carefully slide the dishes on to a wire rack. Once the custards are completely cold, transfer them to the fridge.
Presentation: just before serving, sprinkle the tops of the crème brúlèes with 65 g sugar and caramelize them with a blowtorch, or under a very hot grill, to make a thin, pale nut-brown topping.
Heat an empty small frying pan, then toss in the pistachios, sprinkle them with the remaining sugar and stir vigorously for 1 minute so that they are well coated with the sugar. Tip them on to a plate, separate the pistachios with a fork and arrange about 8 pistachios on top of each creme brúlée. Serve immediately.
The sugar topping will soften within an hour or two, depending on the humidity, so we recommend to caramelize the creme brulee only a short time before serving.
We recommend to make your own by pounding freshly skinned pistachios in a small mortar to make a very smooth puree.