Hello there, my dear foodie friends! Today, let’s talk about a heavenly dessert that will surely satisfy your sweet tooth – Pistachio Crème Brûlée.
Crème Brûlée is a classic French dessert made with a rich custard base and a crispy caramelized sugar topping. But have you ever tried it with a pistachio twist? Trust me, it’s a game-changer.
The Pistachio Crème Brûlée has a creamy texture and a nutty flavor that perfectly complements the sweetness of the custard and the crunchiness of the caramelized sugar topping. It’s a dessert that will impress your guests and leave them craving for more. My friends rave about this dessert every time I make it!
To make this indulgent treat, you will need some simple ingredients like heavy cream, egg yolks, sugar, vanilla extract, almond extract, brown sugar, and of course, pistachios. The process is quite simple, but it requires some patience and attention to detail.
First, you need to heat the cream and sugar on medium heat until warm, not boiling. In a separate bowl, whisk the egg yolks, vanilla, and almond extract until smooth. Gradually pour some of the warm cream and sugar mixture into the egg mixture, stirring constantly.
Temper the Eggs
When making the custard, it’s important to heat the cream mixture to a certain temperature to ensure that the eggs cook evenly without curdling. Adding hot cream directly to the eggs can cause them to scramble, resulting in a lumpy, unpleasant texture.
To avoid this, you need to temper the eggs by gradually adding hot cream to them while whisking constantly. This allows the eggs to slowly come up to temperature without cooking too quickly. Tempering eggs helps to ensure that the custard sets smoothly and evenly, resulting in a velvety, creamy texture.
Once the eggs are tempered, they can be added back to the remaining cream mixture and cooked further until it thickens. This custard base is then poured into ramekins and baked in a water bath until set.
After the Crème Brûlée has baked for 35 minutes, remove the ramekins from the oven and place them on a cooling rack. When the Crème Brûlée has reached room temperature, sprinkle a generous amount of brown sugar and chopped pistachios on top of the custard. Place back in the oven on broil for about 5 minutes or until sugar begins to carmelize and become a golden brown. Remove immediately. Place the ramekins on a cooling rack again until completely cooled. Refrigerate overnight. The colder it is the better. This will allow for the cream to settle into a silky custard.
Water Bath
One of the essential steps in achieving that perfect silky custard in this recipe is using a water bath. A water bath involves placing the ramekins in an oven-proof tray and then filling the tray halfway with hot water and baking them in the oven. This method provides a consistent temperature throughout the baking process and prevents the custard from curdling or overcooking.
The hot water surrounding the ramekins helps the custard cook evenly and slowly, ensuring that it sets without curdling or cracking. It also prevents the edges of the custard from cooking faster than the center, resulting in a smooth, silky texture. Additionally, the steam from the water bath creates a humid environment that prevents the top of the custard from drying out or forming a skin.
Vanilla & Almond Extract
If you have ever wondered what makes this dessert so special? Well, aside from its deliciously smooth texture, one of the key ingredients that elevate the flavor of Crème Brûlée is vanilla and almond extract.
Vanilla extract is a popular ingredient in many dessert recipes, and for a good reason. Its warm, sweet aroma and rich, complex flavor add depth to the custard’s taste, making it more than just a simple dessert. On the other hand, the almond extract provides a subtle nutty flavor that perfectly complements the vanilla and enhances the overall taste of the Crème Brûlée. When combined, these extracts transform the custard into a heavenly dessert that’s both comforting and indulgent.
Voila! Your Pistachio Crème Brûlée is ready to be devoured. You can garnish it with some extra chopped pistachios, fresh berries, or whipped cream, depending on your preference.
This dessert is perfect for special occasions or any day you want to treat yourself. It’s luxurious, elegant, and utterly delicious. Plus, it’s a great way to show off your culinary skills and impress your guests.
This dessert will hold for 3-4 days in the refrigerator.
If you’re a fan of Crème Brûlée and pistachios, you must try this Pistachio Crème Brûlée recipe. It’s a dessert that will leave you and your guests in awe. Enjoy it with a cup of coffee or a glass of dessert wine, and savor every spoonful of this decadent treat.
Have fun with this recipe. Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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Creamy Pistachio Crème Brûlée
Equipment
- 1 Medium Sauce Pan
- 7-8 Ramekins 6 oz
- 1 baking tray
Ingredients
- ¾ cups of sugar
- 3 cups of heavy cream
- 7 large egg yolks
- 1 tsp almond extract
- 1 tsp of vanilla extract
- Topping
- ½ cup brown sugar
- ½ cup chopped pistachios unsalted
Instructions
- Preheat oven to 350℉.
- In a medium saucepan, heat the heavy cream and sugar over medium heat until it begins to steam. Do not let cream mixture come to a boil.
- Remove from the heat and let it cool for a few minutes.
- In a separate bowl, whisk together the egg yolks, vanilla extract, and almond extract until well combined.
- Slowly pour 1 cup of the warm cream into the egg mixture, whisking constantly to temper the eggs.
- Pour egg mixture back into the cream mixture.
- Divide the custard evenly among 7-8 ramekins.
- Place the ramekins in a large baking dish and pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. This creates a water bath, which helps to cook the custard gently and evenly.
- Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- In a small bowl, combine brown sugar and chopped pistachios.
- Sprinkle a generous amount of brown sugar and chopped pistachios on top of each custard. Place back in the oven in a baking dish on broil for about 5 minutes or until sugar begins to carmelize and become a golden brown. Remove immediately.
- Place the ramekins on a cooling rack again until completely cooled.
- Refrigerate the Crème Brûlée for at least 4 hours, or overnight. The colder they are the better. This will help the custard settle and become silky and creamy.
- Bom apetite!
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