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.
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.
- Cream: 500 ml
- Green pistachios: 35 g
- Vanilla pod: 0.5 piece
- Orange zest: 0.5 teaspoon
- Cane sugar: 110 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.
- Egg yolk: 5 piece
- Cane sugar: 110 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.
- Cane sugar: 110 g