Description
This Pistachio Crème Brûlée recipe is a decadent twist on the classic French dessert, featuring a smooth and creamy custard infused with rich pistachio flavor. The custard is baked in a water bath for a perfectly silky texture and topped with a crisp caramelized sugar crust, making it an elegant dessert for special occasions or indulgent treats.
Ingredients
Custard
- 1½ cups / 360 g heavy cream
- 3 large egg yolks
- ⅓ cup / 66 g granulated sugar
- ¼ cup / 80 g pistachio cream spread
- ⅛ teaspoon fine sea salt
Topping
- Superfine or granulated sugar, for topping
Instructions
- Preheat and Prepare Water Bath: Preheat your oven to 300°F (150°C). Bring a pot of water to a gentle boil to prepare the water bath. Place a damp paper towel or tea towel in the bottom of a rectangular baking or roasting pan to prevent the ramekins from moving.
- Mix Custard Base: In a small bowl, whisk together the egg yolks, granulated sugar, pistachio cream spread, and fine sea salt until the mixture is smooth and fully combined.
- Heat Cream and Combine: Gently heat the heavy cream in a small saucepan until it starts to steam but does not boil. Gradually pour about 1/4 cup of the warm cream into the egg yolk mixture, whisking vigorously to temper the eggs and prevent scrambling. Continue pouring until all cream is incorporated. Skim off any foam on top.
- Fill Ramekins and Bake: Pour the custard mixture evenly into six 3 to 4-ounce shallow ramekins. Arrange the ramekins in the prepared baking pan. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Slide the rack into the oven and bake for 25 to 30 minutes or until the custard centers are just set but still slightly jiggly.
- Cool and Chill: Remove the ramekins from the water bath and let them cool until they can be handled safely. Take the ramekins out of the water and allow them to cool completely on a wire rack. Cover and refrigerate the custards for at least 2 hours or overnight to develop flavor and set fully.
- Caramelize the Sugar Topping: Before serving, sprinkle about a tablespoon of superfine or granulated sugar evenly on top of each custard. To ensure an even layer, gently tilt the ramekin and tap off any excess sugar. Use a kitchen torch to caramelize the sugar by moving the flame evenly across the surface until golden brown and crisp. Alternatively, place the ramekins under a broiler set on high for 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Serve the pistachio crème brûlée immediately after caramelizing the sugar to enjoy the classic contrast between creamy custard and crunchy caramelized top.
Notes
- Use high-quality pistachio cream spread for the best depth of flavor and natural color.
- The water bath is essential to baking the custard gently and evenly, preventing cracking or curdling.
- If you don’t have a kitchen torch, the broiler method is a great alternative but watch carefully to avoid burning the sugar.
- For a smoother custard surface, skim off any foam before pouring into ramekins.
- Custards can be made one day ahead; just keep them refrigerated and brulee the sugar topping just before serving.
