pistachio crème brûlée recipe

Pistachio Crème Brûlée


  • (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


  1. Preheat the oven to 325ºF
  2. Toast pistachios for about 5 minutes in oven, then set aside to cool
  3. Heat heavy cream in a medium sauce pan over medium heat until the cream has warmed (about 5 minutes)
  4. Combine pistachios and sugar in a food processor and process until pistachios are roughly chopped
  5. Add pistachio/sugar mixture and vanilla extract to heated cream and cover, let steep for 20 minutes
  6. While pistachios are steeping, bring a large pot of water to a boil
  7. Using a damp kitchen towl or nut-milk bag filter the cream into a bowl, discard of pistachios
  8. In a separate bowl whisk the egg yolks and add a couple tablespoons of the warm cream mixture to temper the eggs
  9. While continuously whisking, slowly add the remaining cream to the egg yolks
  10. Divide cream mixture into 2 gratin dishes
  11. 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!)
  12. Cover roasting pan with aluminum foil and place on the middle rack of the oven — carefully! Don’t go spilling the hot water!
  13. Bake for 25 minutes until the custard are set
  14. Remove from oven and roasting pan and allow to cool on the counter for a few minutes
  15. 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
  16. When you’re ready to enjoy, bring custard to room temperature and sprinkle 1 tablespoon of sugar over the custard
  17. Using a kitchen torch, torch the sugar until is bubbles and browns — allow to sit for a minute
  18. Add a second layer of sugar and torch once more until sugar is browned
  19. Allow to sit for 2 minutes so sugar hardens
  20. Garnish with pistachios and dive in!

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Pistachio Creme Brûlée