Pistachio crème brûlée

Pistachio crème brûlée is an irresistible dessert for pistachio lovers. Rich, silky and intensely pistachio-flavoured, it’s finished with the crisp caramelised sugar topping you know and love from the classic French dessert. Impossible to resist!

Ingredients for the pistachio crème brûlée:

• 90 g 100% pistachio paste
• 300 ml double cream
• 100 ml whole milk
• 4 tablespoons caster sugar
• 4 large egg yolks
• 2 drops pistachio flavouring or almond extract
• caster sugar, for caramelising

Pour the double cream and milk into a saucepan. Add the pistachio paste and sugar, then heat gently, stirring until the pistachio paste has completely dissolved into the cream and milk. Stir in the pistachio flavouring (or almond extract), then remove from the heat and leave to cool slightly. The mixture should remain hot, but not boiling.

In a bowl, lightly whisk the egg yolks just until combined – do not whisk until light or frothy. Gradually pour the hot pistachio mixture into the yolks, whisking constantly until smooth. Divide the mixture evenly between 6 ramekins, each with a capacity of 150 ml.

Preheat the oven to 120°C. Place the ramekins in the oven and bake using the fan setting for 35–40 minutes. The crème brûlée is ready when the edges are set and the centre still has a slight wobble, similar to a soft jelly. The surface should remain pale and should not brown. Leave to cool to room temperature, then refrigerate overnight. The desserts can be stored in the refrigerator for up to 3 days.

Just before serving, gently blot the surface of each crème brûlée with kitchen paper to remove any moisture. Sprinkle each one with about 1 tablespoon of caster sugar, taking care not to make the layer too thick, otherwise the caramel will become hard rather than delicately crisp. Caramelise the sugar using a kitchen blowtorch or, alternatively, place the ramekins briefly under a hot grill for a few seconds, watching carefully to prevent the sugar from burning. Serve immediately.

Enjoy!