Pistachio Crème Brule

Name: Pistachio Crème Brule
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 2 cups milk; 2 cups heavy cream; 2 1/4 ounces pistachio paste; 3/4 cup superfine sugar; 7 ounces egg yolks or 10 egg yolks; 1/3 cup raw brown sugar

Submitted by rand8m97

""This is a very easy dish & it’s always a favorite for my friends. Although this dish may have a lot of steps; I PROMISE YOU IT IS WORTH THE WAIT!!! :) “(Depending on how many people you’re serving; you may have leftovers). And if you can't find pistachio paste, you can make your own by- pounding freshly skinned pistachios in a mortar until it comes to a smooth paste."

Download

Ready In:: 45mins
Ingredients:: 6
Serves:: 6-8

ingredients

custard
2 cups milk
2 cups heavy cream
2 ¹⁄₄ ounces pistachio paste
³⁄₄ cup superfine sugar
7 ounces egg yolks or 10 egg yolks
¹⁄₃ cup raw brown sugar

directions

Preheat the oven to 250F (120C).
CUSTARD: heat the milk, cream, pistachio paste, and only 1/2 cup of the superfine sugar in a pot (large enough to fit the mixture) - whisk until well blended; then slowly bring to a boil.
Meanwhile, in a bowl, lightly whisk the egg yolks with the remaining superfine sugar.
As soon as the milk mixture comes to a boil, gradually pour it onto the egg mixture (in the bowl); while whisking at the same time.
After that is done, ladle the custard into your (6in) gratin dishes and place on a baking sheet.
Cook in the oven for 30 minutes, or just until the custard is set (firm).
Transfer the gratin dishes to a wire rack or countertop and allow them to get cold (then chill in the refrigerator until ready to serve.
*NOTE: When ready to serve sprinkle the raw brown sugar on top of the custards and caramelize with a blowtorch; or under a very hot oven broiler to make a thin, pale brown topping.(SERVE IMMEDIATLEY AFTER).