Pistachio Brulee

Pistachio Brulee

Pistachio Brûlée with Absolutely Nuts Pistachio Cream

Ingredients (serves 4–6)

  • 500 ml heavy cream (double cream)

  • 100 ml whole milk

  • 5 large egg yolks

  • 80 g granulated sugar (plus extra for the brûlée crust)

  • 100 g Absolutely Nuts pistachio cream

  • 1 tsp pure vanilla extract (or seeds from ½ vanilla pod)

  • Pinch of salt

Garnish (optional)

  • Chopped roasted pistachios

Method

  1. Prepare the custard base

    • In a saucepan, combine the cream, milk, and a pinch of salt.

    • Heat gently over medium heat until steaming (don’t let it boil).

    • Stir in the Absolutely Nuts pistachio cream until fully melted and smooth.

  2. Whisk the yolks

    • In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

  3. Temper and combine

    • Slowly pour the hot pistachio cream mixture into the yolks while whisking constantly (to avoid scrambling).

    • Add the vanilla and whisk until smooth.

  4. Strain & pour

    • Strain the custard through a fine sieve to remove any lumps.

    • Divide the mixture into ramekins.

  5. Bake in a water bath

    • Place ramekins in a deep baking tray. Pour hot water into the tray until it reaches halfway up the ramekins.

    • Bake at 150°C / 300°F for about 35–40 minutes, or until the custard is just set (slightly wobbly in the center).

  6. Chill

    • Remove from the oven and let cool to room temperature.

    • Refrigerate for at least 4 hours (ideally overnight).

  7. Brûlée topping

    • Before serving, sprinkle an even layer of sugar (about 1 tsp per ramekin) over each custard.

    • Use a kitchen torch to caramelize the sugar until golden and crisp.

  8. Serve

    • Let the caramel cool and harden for 1–2 minutes.

    • Garnish with chopped pistachios.

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