pistachio crème brûlée recipe
ingredients.
- (2½) tbsp sugar, plus more for topping (about 2-3 tbsp)
- (½) tsp pure vanilla extract
- (2) egg yolks
- (½) cup pistachios, unsalted and shelled, plus more for garnish (optional)
- (1) cup heavy cream
directions.
- Preheat the oven to 325ºF
- Toast pistachios for about 5 minutes in oven, then set aside to cool
- Heat heavy cream in a medium sauce pan over medium heat until the cream has warmed (about 5 minutes)
- Combine pistachios and sugar in a food processor and process until pistachios are roughly chopped
- Add pistachio/sugar mixture and vanilla extract to heated cream and cover, let steep for 20 minutes
- While pistachios are steeping, bring a large pot of water to a boil
- Using a damp kitchen towl or nut-milk bag
filter the cream into a bowl, discard of pistachios
- In a separate bowl whisk the egg yolks and add a couple tablespoons of the warm cream mixture to temper the eggs
- While continuously whisking, slowly add the remaining cream to the egg yolks
- Divide cream mixture into 2 gratin dishes
- Place gratin dishes in a roasting pan and add the boiling water to the pan until the water level reaches about halfway up the gratin dishes (you just made a hot water bath!)
- Cover roasting pan with aluminum foil and place on the middle rack of the oven — carefully! Don’t go spilling the hot water!
- Bake for 25 minutes until the custard are set
- Remove from oven and roasting pan and allow to cool on the counter for a few minutes
- Place custard in refrigerator and chill for at least 1.5 – 2 hours — you can cover with saran wrap and keep in the fridge for up to 3 days
- When you’re ready to enjoy, bring custard to room temperature and sprinkle 1 tablespoon of sugar over the custard
- Using a kitchen torch, torch the sugar until is bubbles and browns — allow to sit for a minute
- Add a second layer of sugar and torch once more until sugar is browned
- Allow to sit for 2 minutes so sugar hardens
- Garnish with pistachios and dive in!
