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Pistachio creme brulee

6 servings

65 minutes

Pistachio crème brûlée is an exquisite dessert of French cuisine that combines the velvety texture of classic crème brûlée with the refined nutty flavor of pistachios. This dessert originated in France and has evolved over time into many variations, each highlighting its elegance. The cream is made from rich cream, egg yolks, and cane sugar, while pistachios and vanilla add complex warm aromatic notes. After baking, it is cooled and topped with a caramel crust that breaks under a spoon, creating a pleasant contrast of textures. It is served with pistachio biscotti, making it an excellent choice to conclude a dinner with a glass of dessert wine. This sophisticated treat captivates with its tenderness and layered flavors, leaving an unforgettable impression.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
248.8
kcal
5.7g
grams
15.2g
grams
22.2g
grams
Ingredients
6servings
Cream
500 
ml
Green pistachios
35 
g
Orange zest
0.5 
tsp
Vanilla pod
0.5 
pc
Cane sugar
110 
g
Egg yolk
5 
pc
Cooking steps
  • 1

    Preheat the oven to 140 degrees. Pour cream into a pot and add crushed pistachios, a halved vanilla pod, 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.

    Required ingredients:
    1. Cream500 ml
    2. Green pistachios35 g
    3. Vanilla pod0.5 piece
    4. Orange zest0.5 teaspoon
    5. Cane sugar110 g
  • 2

    Beat the yolks with 50 grams of sugar. Pour the cream mixture into a bowl and add the beaten eggs, mix well. Divide the cream into six 125 ml molds and place them on a baking tray. Pour cold water into the tray so that it covers the molds halfway. Place in the oven for 1 hour. Cool on the tray, then refrigerate for 4 hours.

    Required ingredients:
    1. Egg yolk5 piece
    2. Cane sugar110 g
  • 3

    Preheat the grill well. Sprinkle the remaining sugar on top of the crème brûlée. Place the molds on a tray filled with ice, then put the tray under the grill for 4 minutes until the sugar caramelizes. Dry the outer surface of the molds and refrigerate for 1-2 hours, but no more than 3 hours. Serve with pistachio biscotti.

    Required ingredients:
    1. Cane sugar110 g

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