Pistachio Crème Brûlée Recipe

Infuse cream with pistachios

Preheat oven to 325°F (162°C). In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk and 3 oz finely ground shelled pistachios. Warm gently over medium-low heat until it reaches a simmer (small bubbles at edge), stirring occasionally to prevent scorching. Remove from heat, cover, and let steep for 20–30 minutes to extract pistachio flavor.

Prepare egg-sugar mixture

While the cream steeps, whisk together 1 cup granulated sugar and 6 large egg yolks in a bowl until mixture is pale and slightly thickened (about 1–2 minutes). Add 1 tsp vanilla extract and 1 tsp fine sea salt and mix to combine.

Combine and temper

After steeping, reheat the pistachio cream just to a bare simmer. If you prefer a smoother texture, pass the cream through a fine-mesh sieve, pressing on solids to extract flavor; discard solids. Slowly ladle about 1/3 of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Continue adding the remaining cream in two additions, stirring until fully incorporated and smooth.

Bake custards in a water bath

Arrange six 6-oz ramekins in a deep baking dish. Divide the custard evenly among the ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Carefully transfer to the preheated 325°F oven and bake until custards are set at the edges but still slightly wobbly in the center, 30–40 minutes (check at 30 minutes).

Chill

Remove ramekins from the water bath and cool to room temperature on a rack. Cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

If using the optional paste, pulse 2 oz roasted pistachios with 1 tsp confectioners' sugar in a food processor until crumbly. With the motor running, drizzle in 1 tbs neutral oil and process until a smooth paste forms (stop and scrape as needed). Fold 1–2 teaspoons of this paste into the custard mixture after tempering and before dividing into ramekins for a more vivid pistachio flavor. If you added the paste, proceed with baking as above.

When ready to serve, remove custards from fridge and let sit at room temperature 10–15 minutes. Evenly sprinkle 1 tsp granulated sugar over the top of each custard (about 6 teaspoons total). Using a kitchen torch, melt and caramelize the sugar until it bubbles and turns a deep amber, rotating to caramelize evenly. Let the caramel harden for 1–2 minutes before serving.

If you don't have a torch, preheat your broiler on high. Place ramekins on a baking sheet and broil 3–5 inches from heat for 2–4 minutes, watching closely so the sugar melts and browns but does not burn. Remove and cool until topping is firm.