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.
Friday 8th of April 2022
Great combination! I've made creme brulee many times but this is a first with nuts, love the two textures! I agree with Line, no need to whip the yokes. I dissolve the sugar in the warm cream and 4 yolks is plenty. Thanks for the great combo:)
Monday 11th of April 2022
So glad to hear you enjoyed the recipe, Debi! Thank you for stopping by to share your feedback. Happy baking! -Jamie
Thursday 10th of December 2020
What would be cooking time for flat 4 oz ramekins?
Wednesday 13th of February 2019
I made this last year for my husband and I for valentine's day. SO GOOD! I'll be making this again tomorrow ❤️ thank you
Wednesday 13th of February 2019
So happy to hear you enjoyed the creme brulee, Rachele! Thanks so much for stopping by and leaving your feedback! -Jamie
Wednesday 11th of April 2018
I noticed that you use Watkins imitation rum for your picture. I just bought pistachio extract from Watkins a week ago. I will try it along with the crushed pistachios and see how it turns out!
Thursday 26th of April 2018
Oooh, I love pistachios! Let me know how you like it! -Jamie
Monday 5th of March 2018
delicious dessert would love to try some too
Wednesday 7th of March 2018
Thanks so much!