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Pistachio Rum Crème Brûlèe: a unique, indulgent take on a classic French custard dessert.
Hello! I’m Keith from Superman Cooks and I’m guest posting here on My Baking Addiction today to share a fun twist on Crème Brûlée.
Crème Brûlée is a traditional French dessert that my daughter has developed quite a liking for. She is not alone. There is something about this rich, creamy custard, topped off with a hard, sugary layer of caramel goodness that appeals to all of us in this house.
My daughter often asks me to make her favorite desert for her. Since she will be leaving for college soon, I decided to indulge, as my opportunities to do so will decrease exponentially in the coming years. Of course, Jackie and I had to figure out the right way to put a “Superman Cooks spin” on this recipe, as no one could ever accuse us as being “vanilla”.
We kind of have a thing for pistachios. They add an instant punch to salads and snacks, and we always have them in our pantry. They were calling our name for this recipe; our Pistachio Rum Crème Brûlée was taking shape. I originally wanted to add pistachio extract, but it proved to be hard to find.
We did have some rum extract left over from a holiday eggnog recipe, and I thought: why not? Jackie agreed. It took a few tries to get the proportions right (which meant several batches of crème brûlée; I heard no complaints), but I think we finally arrived at splendid version of our favorite decadent dessert.
The crunch of the pistachio and the hint of rum flavor make this Pistachio Rum Crème Brûlée quite heavenly. I think I may have found a treat that I can have ready and waiting for my daughter when she comes home for breaks.
It is nice that they are made in individual serving dishes, as she may even have some to take back. As much as I dread those days, I know it is necessary a part of life. I can only hope that my cooking will always be something she looks forward to coming home to.
For more delicious crème brûlèe recipes, be sure to check out this White Chocolate Crème Brûlèe and Pumpkin Crème Brûlèe here on My Baking Addiction.
Pistachio Creme Brulee
Ingredients
- 6 egg yolks
- 2 cups heavy whipping cream
- ⅓ cup plus ¼ cup granulated sugar divided use
- 1 vanilla bean
- ¼ teaspoon rum extract
- ¼ cup chopped pistachios
Instructions
- Preheat oven to 350°F.
- In a medium sauce pan, heat whipping cream and vanilla pulp scraped from the bean until almost boiling over medium heat.
- While cream is heating, take a medium mixing bowl and beat egg yolks and ⅓ cup sugar until light in color (about 5 minutes).
- As soon as cream is ready to boil, remove from heat and add about ½ cup of cream to eggs and mix quickly (you do not want the eggs to cook).
- Pour egg mixture into cream and mix until well combined.
- Add rum extract and pistachios and mix.
- Pour mixture into 6 ramekins (we use 6 oz ramekins) and place in 9x13 baking pan and place in oven.
- Pour warm water into pan to surround ramekins and bake for 30-40 minutes until slightly set.
- Remove from oven and refrigerate ramekins for at least 2 hours or up to 3 days.
- Remove from fridge and divide remaining sugar on top of each dish.
- Brown sugar using a torch.
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Is it okay to use dark rum instead of the extract? If so, same amount?
Carolyn-
I haven’t tried this substitution, but I think it would be just fine. Have a great day and happy baking!
-Jamie
I had to try this recipe and it is incredibly delicious! Thank you for sharing! This is now one of my favorite desserts! I love how creamy it is and the crunch of the nuts.
You’re so welcome, Elizabeth! I’m glad you liked it!
Creme brulee is a British,not a french invention. And you should not whisk egg and sugar till pale,-that creates a lot of air bubbles,and that is an absolute NO NO in creme brulee! You put the sugar in with the milk,so it dissolves in the warm milk,and wisk the eggs in a separate bowl till just mixed. Then mix together,as lightly as possible,again to avoid making air bubbles. Pour COLD water in the baking pan, and bake in 150C…300F?? No hotter. And in the lower part of the oven. Sorry,but I am european,and it just kills me to see our beloved creme brulee made “the wrong way” ;) :D
Thanks for your feedback, Line!
Looks amazing! Do the pistachio pieces sink to the bottom of the ramekins or are they light enough to stay disbursed in the creme?
Hi, Jess! I don’t think the pistachios will sink to the bottom. Let me know how you like it!
OMG i wanna taste and try that!!! Just sad my bf don’t like pistachios! :) – i will have one more for me so –
I will keep this recipe, thanks!
I hope you enjoy it! And more for you!
Keith, thank you sooo much! You’ve just combined one of my favourite desserts with one of my favourite flavours! This dessert is just amazing!
This looks divine, I’m so impatient to try it at home! Thanks for sharing
xoxo
Kim
Latest recipe : https://goo.gl/S2qLnV
I love this recipe, too, Kim!
I have a torch that I haven’t used in a while, this would be a good way to put it to use. Oh it looks so delicious.
Thank you, Celeste! I hope you like it!
My husband is obsessed with creme brûlée and I am obsessed with pistachio, so I think we can agree on this one. Yum!!
I hope you guys like it, Mary!
Wow, this seriously does look heavenly! Cannot wait to give it a try :) Pinned!
I hope you like it, Michelle!
drooooooooooooooool