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Pistachio Crème Brûlée
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Pistachio Crème Brûlée
Rich, creamy pistachio-infused custard base topped with a layer of caramelized sugar, adding a satisfying crunch to the velvety texture. This dessert is perfect for those who love a delicate balance of flavors and textures. The nutty taste of the pistachio pairs beautifully with the sweetness of the caramelized sugar, creating a delightful harmony of flavors.
Time Cook
25
Level
Intermediate
Calories
420
Allergens
Dairy, Eggs, Nuts
Ingredients
2 cups
Heavy Cream
360 Calories
1 cup
Whole Milk
170 Calories
1 cup
Granulated Sugar
770 Calories
2 tablespoons
Pistachio Paste
100 Calories
4
Large Egg Yolks
160 Calories
1 teaspoon
Vanilla Extract
0 Calories
1/4 teaspoon
Salt
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 300°F (150°C). In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, and pistachio paste. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the hot cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.
3
Strain the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
4
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly. Remove the ramekins from the water bath and let cool to room temperature.
5
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.
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Where cooking meets life and technology.
© 2025 Cooklaif