My
husband was able to find the Pisti
Pistachio Cream at our Costco so I could try this recipe! This was a nice
twist to the classic crème brulee. I was able to make 6 in small ramekins. I
baked them for 22 min.
Pistachio
Crème Brûlée | Love and Olive Oil
Ingredients
1½
cups / 360 g heavy cream
3
large egg yolks
⅓ cup / 66 g granulated sugar
¼
cup / 80 g pistachio cream spread
⅛ teaspoon fine sea salt
superfine
or granulated sugar, for topping
Instructions
Preheat
oven to 300 degrees F. Bring a pot of water to a gentle boil (this will be used
for the water bath later). Place a damp paper towel or tea towel in the bottom
of a rectangular baking pan or roasting pan.
In
a small bowl, whisk together egg yolks, sugar, pistachio cream, and salt until
smooth.
Heat
cream in a small saucepan until it starts to steam. Gradually pour warm cream
into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until
incorporated. Skim off foam. Pour into 6 (3 to 4-ounce) shallow ramekins.
Arrange ramekins in prepared baking pan and carefully place pan on extended
oven rack. Pour in just enough boiling water to reach halfway up the sides of
the ramekins, then slide rack into oven.
Bake
for 25 to 30 minutes (baked for 22 min)
or until centers are just set but still just barely jiggly. Remove from water
bath and let sit until ramekins are cool enough to handle, then remove from
water and let cool completely on a rack. Cover and refrigerate for at least 2
hours or overnight.
Just
before serving, sprinkle a generous tablespoon of sugar evenly over the top of
each ramekin, tipping the ramekin to ensure an even layer of sugar. Tap off
excess. Use a kitchen torch to caramelize the sugar, moving torch evenly across
the tops of the custards to keep the sugar from burning. Alternatively, you
place the custards on the top rack of a broiler set to high, and broil until
sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.
Baked
custards will keep, covered in the refrigerator for a few days. Top with sugar
and brûlée just before serving.
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