Pistachio Creme Brulee Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large roasting pan or baking dish with high sides.

Heat cream, milk and vanilla: In a medium saucepan, combine heavy cream and milk. Split the vanilla bean lengthwise and scrape seeds into the cream, then add the bean pod (or 1 teaspoon vanilla paste if using). Warm over medium heat until just below simmering (steam rising and small bubbles at the edge), about 5–7 minutes. Remove from heat and let steep for 10 minutes to infuse.

Whisk yolks and sugar: While cream steeps, place the egg yolks in a heatproof bowl. Add 3/4 cup granulated sugar and the 1/4 tsp sea salt. Whisk until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper yolks with cocoa: Whisk the 2 tablespoons unsweetened cocoa powder into the warm cream until dissolved. Gradually pour about 1/3 of the warm cocoa–cream into the yolk mixture in a slow steady stream while whisking constantly to temper the yolks. Continue adding remaining cream slowly, whisking, until fully combined.

Strain and portion: Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any coagulated yolk or cocoa lumps. This yields a silky smooth custard. Set aside.

Bake in water bath: Divide custard evenly among the ramekins (about 6 ounces each). Place the roasting pan on the oven rack, then pour enough hot water into the pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake until the centers are set but still slightly wobbly — about 35–40 minutes (time may vary by oven).

Cool and chill: Remove ramekins from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or up to 48 hours. (Chilling is essential for proper texture.)

Make pistachio paste: While custards cool (can be made ahead), place 3/4 cup shelled pistachios, 2 tbsp powdered sugar, 1 tbsp neutral oil, and 1/8 tsp fine salt in a small food processor. Pulse until a coarse meal forms, then scrape down sides and continue processing until the mixture becomes a smooth, slightly thick paste. Add a few drops of oil if needed to reach a spreadable consistency. Taste and adjust salt.

Fold or swirl into custard (optional): For a subtle pistachio ribbon, remove chilled custards from fridge, spoon about 1 teaspoon of pistachio paste onto the center of each custard and use a small knife or skewer to swirl gently into the top without fully mixing — this creates ribbons of pistachio flavor under the brûlée crust. Alternatively, for a unified pistachio flavor, whisk 2–3 teaspoons of paste into the custard before pouring into ramekins (do this before baking). Note: If you choose to swirl after chilling, allow the custard to settle back into the fridge 15–30 minutes before finishing.

Toast pistachios: Preheat a small skillet over medium heat. Add 1/2 cup shelled pistachios and toast, stirring, 2–3 minutes until aromatic. Remove from pan and set aside.

Candy the nuts: In the same skillet, combine 2 tbsp granulated sugar and 1 tsp water over medium heat. Allow sugar to dissolve and bubble; swirl pan occasionally. When the sugar turns a light amber (watch closely to avoid burning), add the toasted pistachios and quickly toss to coat. Remove from heat and immediately stir in 1/2 tsp butter (optional) and 1/8 tsp sea salt. Spread nuts on parchment to cool, then chop or leave whole as desired.

Prepare for brûléeing: Remove chilled custards from the refrigerator. If you didn’t swirl pistachio paste earlier, now is the time to top each custard with 1/2 tsp of the paste and make a shallow swirl. Pat the surface gently to remove any condensation.

Dust with chocolate: Evenly grate or shave the 1 oz bitter dark chocolate over the top of the custards so there is a thin, even dusting. This will add a subtle bitter-chocolate note under the sugar crust.

Caramelize sugar: Evenly sprinkle about 1/2 tablespoon (roughly) of demerara or turbinado sugar over each custard (total ≈3 tbsp for six ramekins). Using a kitchen blowtorch, melt and caramelize the sugar to form a hard crust: hold the torch 2–3 inches away and move in small circles until sugar bubbles and turns golden and slightly amber. If you don't have a torch, place ramekins under a very hot broiler on a tray for 2–4 minutes watching constantly; rotate for even caramelization. Allow the caramel to cool and harden for 1–2 minutes.

Garnish and serve: Top each brûlée with a few pieces of candied pistachio and a small additional shave of bitter chocolate if desired. Serve immediately so the crust is crisp. Leftovers keep refrigerated up to 2 days (sugar crust may soften).