Pistachio Crème Brulée Recipe
Recipe information
Make Pistachio Crème Brulée in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pistachio Crème Base
Caramel Topping
Finishing (optional)
Pistachio Crème Base
1. Toast and grind pistachios
Preheat oven to 350°F (175°C). Spread shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Cool slightly, then pulse in a food processor until very fine but not oily (about 20–30 seconds). Reserve 1/4 cup finely ground pistachios for the custard and 2 tablespoons coarsely chopped for finishing.
2. Heat dairy
In a medium saucepan, combine 2 cups heavy cream and 1/2 cup whole milk. Add the reserved 1/4 cup finely ground toasted pistachios. Warm over medium heat until steam appears and small bubbles form at the edge (do not boil), about 6–8 minutes. Stir occasionally to prevent scorching and help infuse the pistachio flavor.
3. Temper egg yolks
While the cream warms, whisk together 6 egg yolks, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt in a bowl until pale and slightly thickened. If you want a sweeter pistachio flavor, you can whisk in 2 tablespoons of the coarse chopped pistachios here (optional).
4. Combine cream and yolks
Slowly pour about 1/3 cup of the hot pistachio-infused cream into the egg yolk mixture while whisking constantly to temper the yolks. Continue adding the hot cream in a thin stream, whisking, until about half of the cream has been incorporated. Then pour the tempered yolk mixture back into the saucepan with the remaining warm cream, stirring over low heat just until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil or it will curdle.
5. Add pistachio paste
Remove the custard from heat and whisk in 1/4 cup pistachio paste (or more to taste) until fully incorporated and the mixture is smooth and homogenous. If any small lumps remain, strain the custard through a fine-mesh sieve into a clean bowl to ensure silky texture.
6. Chill custard
Cover the custard surface with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 2 hours (overnight is fine and improves flavor).
Baking / Setting
7. Prepare ramekins and water bath
Preheat oven to 325°F (160°C). Arrange six 4–6 ounce (120–180 ml) ramekins in a roasting pan. Place a kettle of hot water nearby for the water bath.
8. Fill ramekins
Divide the chilled pistachio custard evenly among the ramekins (about 1/3 to 1/2 cup each depending on ramekin size). Place the roasting pan on the oven rack and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins (about 1–1.5 inches).
9. Bake
Bake in the preheated oven until the edges are set but the centers still slightly jiggle (custard will continue to set as it cools), about 30–40 minutes depending on ramekin size. A thin knife inserted near the center should come out mostly clean with a bit of custard clinging.
10. Cool and chill
Remove ramekins from the water bath and cool to room temperature on a rack. Once cooled, cover with plastic wrap and refrigerate at least 2 hours (ideally 4 hours or overnight) to fully set and develop flavor.
Caramel Topping
11. Make caramel
When ready to serve, sprinkle about 1–1.5 teaspoons of granulated sugar evenly over the top of each chilled custard. Alternatively, to get a deeper flavor, make a wet caramel: combine 1/2 cup granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan, stirring just to moisten. Cook over medium heat without stirring (you may swirl the pan gently) until the sugar melts and turns a deep amber color (watch closely to avoid burning). Remove from heat immediately.
12. Caramelize
If using torch method: evenly sprinkle sugar and use a kitchen torch to melt and caramelize until the sugar bubbles and forms a hard glassy surface (about 30–60 seconds). If using wet caramel: carefully tilt the saucepan and spoon the hot caramel over each custard top to form an even, thin layer. Let the caramel set for a minute or two until hard.
13. Finish
If desired, sprinkle the set caramel with the 2 tablespoons coarsely chopped toasted pistachios for texture and extra pistachio flavor. Serve immediately after caramel sets for best contrast between cold custard and warm/shiny caramel.
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