Pistachio Crème Brûlée
- 1 cup of chopped pistachios, plus 2 tablespoons extra for serving
- 2 cups of heavy cream
- 1 vanilla bean or 1 tablespoon of vanilla bean paste
- 1/2 teaspoon of pistachio extract
- 1/4 cup of honey
- 1/4 teaspoon of salt
- 4 egg yolks
- 1/4 cup of granulated sugar, plus additional for torching
- 1. In a food processor or with a hammer and ziplock, grind the pistachios until finely chopped, careful not to create a paste.
- 2. In a small saucepan, combine the heavy cream, vanilla bean, pistachio extract, honey, salt and chopped pistachios. Bring the mixture to a simmer, stirring and then let it steep for about 25-30 minutes until all the flavors combine thoroughly.
- 3. In a medium bowl, gently whisk the egg yolks.
- 4. Preheat oven to 350F, then place 4-6 ramekins or oven-safe dishes a roasting pan filled with enough water to reach halfway up the sides of the ramekins.
- 5. Slowly add the warm cream mixture to the eggs while whisking.
- 6. Divide the custard equally among all the ramekins or dishes.
- 7. Carefully transfer the roasting dish to the oven and bake until the custard is just set around the edges but still a bit jiggly in the center, about 20-25 minutes.
- 8. Allow the custards to cool in the pan then refrigerate about 4 hours until set.
- 9. Sprinkle a thin, even layer of granulated sugar on all the custards. Use a cooking torch to melt the sugar on each of them. Add another thin layer of sugar and again use the torch to melt it on each of them, careful not to burn it. Add a third and final even layer of sugar, this time adding more, to each of the ramekins. Then torch it until it is a deep caramel color. Add the chopped pistachios to garnish and then serve right away.
The custards can be made a few days in advance and refrigerated, but the torching should be done immediately prior to serving.