Pistachio Crème Brûlée
Baking and Desserts • French
Description
Pistachio Crème Brûlée
Ingredients
- Heavy cream 15 fl oz
- Pistachios 0 oz
- Orange zest ½ teaspoon
- White Beans ½ piece
- Raw cane sugar 5 oz
- Egg white 5 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 285°F. In a saucepan, pour in the heavy cream and add the crushed pistachios, the halved vanilla bean, orange zest, and 50 grams of sugar. Place over medium heat and stir until the sugar is completely dissolved. Then bring to a boil, remove from heat, and let sit for 10 minutes.
Step 2
Whisk the egg yolks with 50 grams of sugar. Pour the cream mixture into a bowl and add the beaten eggs, mixing well. Divide the cream into six 125 ml ramekins and place them on a baking tray. Fill the tray with cold water so that it covers the ramekins halfway. Place in the oven for 1 hour. Cool on the tray, then refrigerate for 4 hours.
Step 3
Preheat the broiler well. Sprinkle the remaining sugar on top of the crème brûlée. Place the ramekins on a tray filled with ice, then place the tray under the broiler for 4 minutes, until the sugar on top caramelizes. Dry the outer surface of the ramekins and refrigerate for 1–2 hours, but no more than 3 hours. Serve with pistachio biscotti.
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