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Pistachio Creme Brulee: A Decadent Dessert Recipe

  • Total Time: 280 minutes
  • Yield: 6 servings 1x

Description

Rich, creamy pistachio creme brûlée with a crisp caramelized sugar crust. A decadent and impressive dessert.

Ingredients

Scale
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar, plus more for brûléeing
  • 1/4 cup shelled, unsalted pistachios, finely ground
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 6 large egg yolks
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
  2. Add the finely ground pistachios to the saucepan.
  3. Scrape the seeds from the vanilla bean into the cream mixture. Add the pod to the saucepan as well.
  4. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent scorching.
  5. Once simmering, remove the saucepan from the heat and cover it. Let it steep for at least 30 minutes, or even better, an hour.
  6. After steeping, remove the vanilla bean pod and discard it. Strain the cream mixture through a fine-mesh sieve lined with cheesecloth to remove any remaining pistachio particles (optional).
  7. Preheat your oven to 300°F (150°C).
  8. In a medium bowl, whisk together the egg yolks and a pinch of salt until they are pale and slightly thickened.
  9. Gradually whisk the warm pistachio-infused cream into the egg yolk mixture, a little at a time (tempering).
  10. Continue whisking until the cream and egg yolk mixture are fully combined and smooth.
  11. Pour the custard mixture into ramekins (six 4-ounce ramekins recommended).
  12. Place the ramekins in a baking dish.
  13. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (water bath).
  14. Bake for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
  15. Remove the baking dish from the oven and carefully remove the ramekins from the water bath.
  16. Let the creme brûlées cool to room temperature, then cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  17. Remove the creme brûlées from the refrigerator at least 30 minutes before brûléeing.
  18. Sprinkle a thin, even layer of granulated sugar over the top of each creme brûlée.
  19. Using a kitchen torch, carefully caramelize the sugar, moving the flame evenly over the surface. Alternatively, use the broiler in your oven, watching closely to prevent burning.
  20. Let the brûléed sugar cool and harden for a few minutes before serving.
  21. Serve immediately after brûléeing. Garnish with chopped pistachios or a sprig of mint (optional).

Notes

  • Use high-quality ingredients: The better the ingredients, the better the flavor of your creme brûlée.
  • Don’t overbake the custard: Overbaking will result in a dry and curdled creme brûlée.
  • Use a thin layer of sugar for brûléeing: Too much sugar will create a thick, hard crust that is difficult to crack.
  • Keep the torch moving when brûléeing: This will prevent the sugar from burning.
  • Serve immediately after brûléeing: The sugar crust will soften over time.
  • Prep Time: 30 minutes
  • Cook Time: 40-50 minutes

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Find it online: https://butdelicious.com/pistachio-creme-brulee/