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Pistachio Creme Brulee
Pistachio Rum Crème Brûlèe: a unique, indulgent take on a classic French custard dessert.
Prep Time
2
hours
hours
Cook Time
40
minutes
minutes
Total Time
2
hours
hours
40
minutes
minutes
Servings
6
servings
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.