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Creamy Pistachio Crème Brûlée

Indulge in the rich and nutty flavors of this Creamy Pistachio Crème Brûlée. This easy-to-follow recipe will guide you through the steps of creating a velvety custard base and caramelizing the perfect crunchy sugar topping. Impress your guests or treat yourself to this luxurious dessert today!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 7

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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