Pistachio Creme Brulee Recipe

Time2h 30m

Serves6

Make Pistachio Creme Brulee Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Infuse Cream with Pistachios
In a medium saucepan, combine 2 cups of heavy cream and 1 cup of pistachios. Heat over medium heat until the cream just begins to simmer. Remove from heat and let the mixture steep for 30 minutes to allow the pistachio flavor to infuse into the cream.
2
Strain the Cream
After 30 minutes, strain the pistachio-infused cream through a fine mesh sieve into a bowl, discarding the solids. This will leave you with a smooth pistachio cream.
3
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together 5 large egg yolks and 1 cup of granulated sugar until the mixture becomes pale and slightly thickened.
4
Combine Mixtures
Gradually pour the warm pistachio cream into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Add 1 teaspoon of vanilla extract and mix well.
5
Prepare Ramekins
Preheat your oven to 325°F (160°C). Divide the custard mixture evenly among six 6-ounce ramekins.
6
Bake the Custards
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
7
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate the custards for at least 2 hours or overnight.

8
Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
9
Serve
Allow the caramelized sugar to cool for a minute or two before serving. Enjoy your delicious pistachio crème brûlée!