Pistachio Crème Brûlée Recipe

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 320°F (160°C). Set aside 5 (4-oz) ramekins or 4 (5-oz) ramekins.
2. In a saucepan, combine the heavy cream, pistachio paste, vanilla seeds and scraped vanilla pod. Heat over low, whisking until smooth, until just simmering. Do not boil.
3. Whisk the egg yolks and sugar until slightly pale. Slowly whisk in about 1/3 cup of the warm cream, then gradually whisk in the rest of the cream.
4. Strain the custard through a fine sieve into a clean bowl.
5. Let it stand for 1–2 minutes, then skim off the foam from the surface and divide the custard evenly among the ramekins.
6. Set the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up their sides.
7. Bake for 30–35 minutes, until the edges are set and the centres still have a slight jiggle.
8. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2–3 hours, preferably overnight.
9. Sprinkle about 1 tablespoon sugar evenly over each custard and torch until golden and crisp. Let sit 5 minutes before serving.

Summarized from The Cooking Foodie's video. Watch it for the details.

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