Pistachio Creme Brulee

Instructions

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   Grind the pistachios into a fine powder using a food processor.

3. 3

   In a saucepan, combine the heavy cream and ground pistachios. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

4. 4

   In a mixing bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.

5. 5

   Slowly add the warm pistachio cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

6. 6

   Stir in the vanilla extract.

7. 7

   Strain the mixture through a fine sieve to remove any pistachio pieces and ensure a smooth custard.

8. 8

   Divide the custard mixture evenly among ramekins.

9. 9

   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

10. 10

    Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

11. 11

    Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until thoroughly chilled.

12. 12

    Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.

13. 13

    Allow the caramelized sugar to harden for a minute before serving. Enjoy your Pistachio Creme Brulee!